Nancy2 wrote on Thu, 5 Jun 2008 13:01:16 -0700 (PDT):

> On Jun 5, 11:44 am, "cybercat" > wrote:
>> "Pete C." > wrote
>>
> >>> Now I just need to pick up the other pieces I want on
> >>> sale.
>>
> >> Not bad. Sam's carries some "Bakers & Chefs" heavy aluminum
> >> pans in their commercial kitchen supply area that are
> >> available both in non stick coated and anodized version at
> >> similar price points in 2 packs.
>>
>> Have you ever seen an 8-quart enamel outer nonstick stock
>> pot, at Sam's or elsewhere? I really want one like this,
>> bigger than the usual 6-quart, but not aluminum. (I really
>> like to brown the meat I braise for soup in the same pot I
>> make the soup in, and nonstick is the best

> Cyber, I don't find non-stick good at all for browning - you
> can't get it hot enough to get a good crispiness on it. And
> if it isn't hot enough, the meat tends to steam instead of
> brown....

> I have some Emeril stainless steel pans and pots, and they are
> terrifically non-stick, just as they are (stainless steel).

The essence of a real non-stick pot might be the ability to
make a lightly browned omelet without grease. The only thing
that I have that can do that is a microwave gadget and it
doesn't really brown. Most *new* nonstick skillets will pass the
omelet test but only for a few weeks even with scrupulous use of
wood or plastic utensils.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not