On Thu, 5 Jun 2008 19:55:19 -0400, "cybercat" >
wrote:
>"Nancy2" > wrote in message

>
>>I have some Emeril stainless steel pans and pots, and they are
>>terrifically non-stick, just as they are (stainless steel).
>
>Really?! I had no idea that stainless could be nonstick.

My All-Clad, if used correctly, is virtually nonstick. Emerilware is
a version of All-Clad. When it comes time to washup, it is pretty
easy to clean. At most, a little bit of a soak will loosen anything.
At least this is my experience.

The thing that is not so hot with nonstick, is that one doesn't
produce a fond: it all sticks to whatever is being cooked. Hence,
when a pan is deglazed, there is no residual to add to the flavor, or
color, or whatever.

Christine