Pete C. wrote:
>
> Sky wrote:
> >
> > 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!
>
> You can think phooey all you want, but the fact remains that SS is a
> lousy cooking surface. It's not just a function of non-stick qualities,
> it's also a function of poor thermal qualities. There is a reason you
> see little SS cookware in a professional kitchen.

At the end of the day, what counts is what works for any particular
person. That's what counts in the long run.

Sky

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