Nancy2 wrote:
>
> On Aug 5, 9:56 am, "Pete C." > wrote:
> > Becca wrote:
> >
> > > Here is a message from one of my friends. Any advice?
> >
> > > **"I purchased a new stainless pan, made by calphalon, - the fish
> > > and eggs stuck to it - what a mess, what did I do wrong? Do I have
> > > to season a new stainless pan??"**
> >
> > > Becca
> >
> > Yes, got get a good pan instead. Stainless steel is good for counters
> > and mixing bowls, but lousy for a cooking surface. If they're expecting
> > a non-stick surface they need to get a non-stick pan and stainless in
> > not non-stick. If they want a low stick pan get a hard anodized aluminum
> > pan. If they're afraid of non-stick or aluminum pans due to discredited
> > rumors, they need to get a clue and a life.
>
> You couldn't be more wrong. Good stainless is just as good if not
> better than non-stick. My Emerilware (made by All-Clad) stainless
> never suffers from stuck food. One just has to know how to cook. My
> pans always just swish clean.
>
> N.

I agree, Nancy - I was thinking phooey, too <G>! SS works very well,
and frankly, I try to get away from the non-stick stuff, although it
(the non-stick stuff) does have its uses. And SS, when soaked with a
bit of water for a short bit after cooking cleans up wonderfully!

Sky
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