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Nonstick Frying Pans

non-stick frying pans

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General Discussion Nonstick Frying Pans

non-stick frying pans

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Rachel Hope | | Dec 19, 1999 12:52 PM

More questions about holiday purchases. I was recently cooking at the house of some friends and they had a wonderful steel(?) frying pan without any funky coating which functioned as non-stick. I added only a tiny bit of oil to film the pan then fried up batches of zucchini pancakes with no trouble. And they swore it made great eggs. I have many frying pans, but none with such marvelous qualities. So I attempted to buy myself this pan for Channukah. The cooking-store clerk persuaded me to buy an allclad stainless twelve-inch pan. But this morning, after filming it with canola oil while it was cold, heating it over a medium flame, then pouring in my beaten eggs, the omelette stuck horribly, and I ended up with burnt egg on the bottom of the pan and rough scrambled eggs on top. So the question is, did I buy the wrong pan? (in which case I can return it), or did I proceed in the wrong fashion (I never cook omelettes and don't know if I just went about it wrong), must I use more oil??? BTW I don't want one of those pans with an odd-teflon or some such surface, so don't point me that way. And I have two seasoned pans which are great, but not quite as non-stick as I want (I can't cook polenta or risotto pancakes without them sticking to the seasoned pans).

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