On Jun 5, 5:31*pm, Christine Dabney > wrote:
> ....
> 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. *
>
Correct. You can't get a proper browning and you can't make a good
pan sauce. I imagine millions of cooks, especially Americans, who try
some kind of saute recipe and don't know why it seems blah. The only
thing a nonstick pan is good for is frying eggs with minimal oil or
butter. -aem