I recently threw away my teflon coated pans after I learnt about all the ills of PTFE and PFOA.
Since then I haven't been able to make a perfect omelette or pan-sear a fish fillet like I used to with my teflon-coated pans. Everything sticks, no matter how much oil I use.
I have tried - Cuisinart Stainless Steel skillet, Lodge Cast Iron skillet (seasoned after every use ) and Le Creuset enameled cast iron pan - all without luck. Is there something I am doing wrong ?
I was thinking of Cuisinart Green Gourmet Skillet or the GreenPan San Francisco Frypan (found those on amazon). They seem to have mixed reviews on amazon.
Any help will be appreciated.
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