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Non stick pans and the broiler?
I'm continually running across recipes that call for browning on
stovetop then finishing under the broiler using a non stick pan. The latest called for 8" from the heat but it's still the broiler and most non stick pans I use have a 450 oven limit. One with a soft handle, 350. What gives? Is 450 universal or are there pro non stick pans that can take a broiler? And do broilers just ruin my pan or ruin me? |
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