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I am Tosk[_2_]

In article >,
says...

>
> If you want good quality and are willing to learn different cooking
> methods, go with "stick resistant" not "non-stick". When you put the
> food in a stick resistant pan it will start out sticking. Then when
> it's time to turn the food will be loose. Try to slide a spatula under
> the food and the stick resistant pan will tell you if you are too early.
> If it resists you it's not yet time to turn. Knowing this method you
> will be able to use pans that are as nice as can be but that have no
> temporary coating.

I didn't notice if anyone mentioned glass. I have amber glass frying and bread
pans. They are thick and heat very evenly. With a bit of spray or butter they
are pretty much non stick. The 8 inch one is great for omelets and fried eggs.

Scotty

--
Can I haz Cheezeburger?