I jumped on the Baumalu train today. Pulled the trigger on an 8.5 in saute pan at TJ Maxx for $55. I was debating over the saute or the sauce pans, now I'm not really sure what to cook in it.
I'm all paranoid now that my normal cooking style is going to melt the tin in the pan. I normally saute things like chicken or pork at medium/medium high heat and then deglaze with stock for sauce. . . is something like that going to be allright for tin lining?
I know there are several threads here, and I've searched and read them. Particularly the one mentioning the smoke points of oils, and to avoid smoking oil. . .
I imagine I'm just paranoid. Messing up a $50 pan is an ugly and costly mistake, but at least it's not a $400 pan.