"wff_ng_6" > wrote in message
news:mGT4e.48$Zn3.29@trnddc02...
> "Vox Humana" > wrote:
> > You might consider modifying your technique if you find things are
> > sticking.
> > I heat the pan and then add some oil. I never have problems with food
> > sticking and the pans clean-up very easily.
>
> I gave up the last of my nonstick cookware about a decade ago and haven't
> looked back. Maybe I'm a lot more careful and attentive about my cooking,
> but I rarely have a problem cleaning up a pan. I have a variety with
> stainless, carbon steel, cast iron, or porcelain enamel interiors.
>
> Sometimes I wonder why people seem to have this aversion to using fats
(oil
> or otherwise) in a pan, and then they drown a salad in dressing or slather
> mayonnaise on a sandwich until it oozes out the sides. It doesn't take
much
> fat to prevent sticking, certainly less than the amount of fat that occurs
> in foods otherwise.
>
> On the common problem of eggs sticking in pans, I have the opposite
problem
> for some reason with omelets. I use the classic French carbon steel omelet
> pan with butter. It is just too slippery. I've tried to get the omelet to
> "roll up" by shaking the pan in the proscribed manner... it just wants to
> slide right out of the pan! ;-) Not enough stickyness, I would think.


I totally agree. I'm not adverse to using some oil, but for convenience, I
put vegetable oil in a small spray bottle. That allows me to quickly
distribute a controlled amount of oil over a large area - and it is very
inexpensive. My expensive, tri-ply non-stick pans almost never come out of
the cabinet. I might use them for crepes, but honestly, how often do most
people make crepes?