bugbear wrote:
> Mike........... wrote:
>> Following up to bugbear
>>> Do others have good answers? I'd rather not increase
>>> the amount of oil for health reasons, given the choice.
>>
>> use a simple cast iron pan with no coating. You can "season" it by
>> heating
>> oil in it. You can then cook things at high temeratures and/or "dry" with
>> no fears. You can clean the pan with a power sander if you want to,
>> although you then lose the seasoned effect. I have one small non stick
>> frying pan for delicate tasks, I use cast iron for everything else, a
>> ridged one is useful too. No need to pay silly prices either.
>
> I have a 12" plain cast iron skillet by Holcroft, and a 14"
> elliptical griddle pan by the same maker.
>
> I was using an aluminium non-stick
> pan because Madhur Jaffrey said so!
>
>
Try sprinkling baking soda/bicarbonate in the pan, and then rubbing it
with a barely damp microfiber cloth. It always works for me.