"blake murphy" > wrote in message
...
> On Thu, 5 Jun 2008 17:45:19 -0700 (PDT), aem >
> wrote:
>
>>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
>
> i can't even abide non-stick for eggs. i'm not afraid of a little
> butter. cleaning a stainless steel pan is not a big deal.
>

I absolutely HATE stainless steel, even in mixing bowls.

Everybody gets to be who they are.