cybercat wrote:
>
> Damn, Blake is right.
>
> I got a deal on some natural pork (not injected, and hard to find at decent
> prices) and sliced one of the center cut loin roasts thinly, heated up the
> new teflon skillet, and it didn't brown. I had the head on the next setting
> down from "High" and definitely heated the oil a good while before adding
> the pork.
>
> Even though I only put a few slices in at a time, they were only slightly
> browned.
>
> I heated my calpahalon fry pan on high and dumped the whole thing in there,
> and they turned out fine.
>
> My old pots and pans must have been so worn they had little teflon left.
>
> Still haven't tried browning in the enamelware, it seems like a bad idea to
> me.

Dunno, mere minutes ago I finished browning some hot italian sausage in
a teflon / non stick pan. In fact, I started with the saute pan full of
simmering water, added the raw sausage and simmered until cooked. I then
drained the water from the pan while holding the sausage in place and
put the pan back on the same medium heat and in a few minutes they were
nicely browned. This was in an inexpensive "Bakers and Chef's" 10" non
stick pan from Sam's that isn't very old and is definitely not worn out.