On Jun 5, 3:11 pm, "James Silverton" >
wrote:
> 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

Heck, I always throw some oil or butter in my non-stick pans - I like
them mostly because they are so easy to clean. And I love lightly-
browned omelets ;-) A real chef would probably have nothing to do
with me .... (I like eggs "broken over hard," too. I cannot eat a
soft-boiled egg.)

N.