S Viemeister wrote:
>
> 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!

There's nonstick and then there's really good nonstick. We never use it
cos the coating always gets damaged eventually. Wondering how much
Indian home cooking in India is done in nonstick cookware.

> >
> >
> Try sprinkling baking soda/bicarbonate in the pan, and then rubbing it
> with a barely damp microfiber cloth. It always works for me.

Was going to suggest the baking/bread soda, but as a soak first. It cuts
through grease and burnt-on bits quite well.

Seemed silly to throw out the pan.