On Thu, 12 Jun 2008 19:36:26 -0400, "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.
>

browning (at least at high temps) in enamelware seems dicey to me as
well, but i can't really say why. but i don't use enamelware, so i'm
doubly ignorant.

your pal,
blake