On Aug 8, 12:56*am, Leonard Blaisdell >
wrote:
> In article >,
>
> *dsi1 > wrote:
> > Non-stick is a lot easier and faster to clean. You don't need to soak or
> > any water. A paper towel works fine. I'll frequently rinse out a
> > non-stick pan with water and put it back on the stove for immediate
> > cooking. I don't even bother to turn off the stove cause it only takes a
> > few seconds to clean the pan. SS would just slow me down.

You can't do that with strongly flavored foods. You can't rinse/wipe
out a non-stick pan you just had seasoned taco meat in, fry an egg in
it, and expect the egg not to taste like taco seasoning.
>
> Ah! The old disposable-convenience-of-use-ware versus
> permanence-over-several-lifetimes-ware argument. I tend to prefer one
> over the other with the exception of cooking eggs.

We have one non-stick pan dedicated to eggs. Nothing ever goes into
that pan except butter and eggs. No exceptions.
>
> leo

--Bryan