"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.