"Ward Abbott" > wrote in message
...
> On Sun, 23 Jul 2006 02:17:01 -0500, Skyhooks
> > wrote:
>
> >So, now I purchase quality stainless steel pots & pans (think $50 for a
> >1-qt sauce pan). I've discovered that cleaning the SS (stainless steel)
> >isn't so bad, even for fried on foods. "Soft Scrub" is my friend.
>
> Over the years, EVERY non stick pan has vanished from the kitchen.
> Good SS is worth every penny. And we use PAM on every pan without
> ever having to scrub anything.
>
Depends on what sauce your making to. Fond is nearly impossible to create
in a nonstick pan. Even if your not making a sauce just add water to any
pan while it's hot and use a wooden spoon to deglaze it clean. I use Bonami
or Barkeepers, usually cheaper than soft scrub, on the exterior. I have
three nonstick frying pans of various sizes and all my other pots and pans
are stainless steel. Emeril doesn't constantly and incessantly whine, "Use
your knob." on all his food network cooking shows just to annoy people. If
your constantly burning food to the point of being black carbon annealed to
the bottom of your pans the fire is to hot.
http://www.chiff.com/a/pan-sauces.htm