New non-stick pans
On Friday, March 5, 2021 at 10:36:52 PM UTC-10, US Janet wrote:
> On Fri, 5 Mar 2021 20:03:14 -0800 (PST), dsi1 >
> wrote:
> >On Friday, March 5, 2021 at 4:05:06 PM UTC-10, US Janet wrote:
> >> I bought a 2-piece set of non-stick pans by Gotham from Costco a
> >> couple of weeks ago. Beautiful looking pans. The non-stick is
> >> thrillling, plus non-stick exterior and non scratch. Super-duper for
> >> eggs of any kind. Be careful you could easily make them zip right out
> >> of the pan. It was $29 for a 10 inch and a 12 inch. Nicely weighted
> >> pan, not heavy.
> >> However. It is almost impossible to get anything to brown or crisp in
> >> those pans. It's also difficult to turn stuff over. Pieces of food
> >> just keep slipping away from attempts to flip anything.
> >> My husband is happy because he doesn't have to spend a lot of time
> >> trying to get gummy brown stuff off the bottoms of the pans. My old
> >> non-stick are 20 years old and have become terrible at holding onto
> >> meat proteins. I will probably have to go back to my cast iron for
> >> anythng that needs browning.
> >> I don't know if this problem applies to all of the new non-stick
> >> surfaces,
> >> My husband said he had heard about this issue on the TV.
> >> Janet US
> >
> >My recommendation is that you use a lot more oil to promote browning.
> >My range bit the dust so I've been using a butane burner on top of the range. I've been enjoying cooking with gas. Unfortunately, we have no gas lines to our condo. Hopefully I can get an old style exposed electric burner. Then I can use any pan I want. That would be just wonderful.
> Thanks But I was thinking of trying less oil since I already use oil
> as though the pan was not non stick. A non stick pan for me means
> food doesn't stick to the pan when cooking but I use the same amount
> of oil that I would with any pan.
>
> Janet US
I have a new non-stick pan that I use for eggs. I have cooked some steaks on it but I get better results with more oil rather than less. Turning can be hard but I tend to use my fingers in non-stick pans. I also have a carbon steel pan that I love. In either pan, I tend to use more oil than most folks. It's important that you have complete coverage on the bottom of the meat with no air pockets. Generally speaking, most cooks in the US aren't using enough oil when frying.
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