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Old 01-23-2006, 11:31 AM   #11
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Location: Boston and Cape Cod
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I would always use SS for anything that creates a pan sauce.

Nostick just doesn't cut it for that purpose, IMO.

I agree with Mish about that "light" angle specifying the nonstick skillet.

I have had chicken stick sometimes with my SS (like yesterday when I mad coq au vin) but a wiggle or two usually takes care of it.

The bitter can be (1) burned something, like the herbs or onion (2) orange pith (3) the horseradish. I have found that horseradish sometimes tastes bitter right out of the jar even when it it pretty fresh. Did you taste it first?

I also suspect the mustard/horseradish/herb combo may have had a sort of bitter flavor. I don't think it was the chix ...

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Old 01-23-2006, 11:33 AM   #12
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Originally Posted by GB
Because I switched to a SS pan Mish, I actually increased the amount of oil (I used enough to cover the bottom of the pan). I also used 3 breasts instead of 4.
I'm not surprised, GB. Two tbl of oil is not enough to cook just about anything, let alone 4 chicken breasts.

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