For the last few years, I've contemplated eliminating NS if possible. I have a small and a large. Small is for eggs and breakfast stuff. Large is for fish, or the starchy stuff.
I don't think anything can potentially replace the large NS for those starchy sticky stuff though
Have looked at thick alum. skillets and considered seasoning them. Actually went briefly looking the other day. Maybe it's due to the pandemic, but the Point 25 stick seems sparse amongst retailers.
Anyhow, took the 1st step today after hemming and hawing about this with no action. Ordered me a #10 CI just to see if it can be a NS replacement.
-------there is one slight benefit to NS. While I add butter for me, I put less than a peppercorn size diameter of fat when I'm cooking for the kids.
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