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Old 05-22-2008, 08:17 PM   #1
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All pans are non-stick

everywhere I look...pans are all non-stick. yet when I read recipes a lot, it talks about brown bits from "onions, garlic ect." that you need to scrape when you deglaze it with wine. I do have a pan that I think it sticks too, but it's used so much...it's hard to see. I never actually see a lot of brown bits as they call it.

Is there some kind of a pan I'm suppose to be looking for?

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Old 05-22-2008, 08:28 PM   #2
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SS. cast iron, aluminum.... might be what you need.
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Old 05-22-2008, 08:56 PM   #3
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There's a world beyond nonstick, legend. Not sure what's available in your area, but if you have Linens 'n' Things and/or Bed, Bath & Beyond, you should be able to have some choices for stainless steel, etc. that would fit just about any budget. Actually, Wal-Mart has a pretty decent selection of "average" cookware that includes pieces that are other than nonstick.

Nonstick has its place, but when you want fond (those yummy little browned bits) it just doesn't fit the bill.

Good luck finding what works well for you. It's always fun to get new "toys."
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Old 05-22-2008, 09:50 PM   #4
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World Cuisine 510-xx - Carbon Steel Frying Pan nice carbon steel pans at a reasonable price. The best for searing. Seasoned properly, they are either non-stick or not, depending on how you use them.
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Old 05-23-2008, 11:23 AM   #5
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few more questions

Hello. I'm still researching into pans. Would this be a good pan for deglazing? Is it a "stick" pan...in other words NOT a non stick pan?

JCPenney : cooks Cast Iron Skillets

It's a cast iron skillet.

So would I ONLY use it if I want to deglaze because otherwise I wouldn't want my food sticking to the pan?

oh and this is at walmart:

Walmart.com: Lodge 12" Cast Iron Skillet: Kitchen & Dining
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Old 05-23-2008, 11:29 AM   #6
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Personally, I prefer using stainless steel over cast iron when it comes to deglazing.

You would want to use a "stick" pan not only when you want to deglaze, but also when you want a good sear or want to cook with high heat or want to go from stovetop to broiler among other things.
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Old 05-23-2008, 01:48 PM   #7
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Try the carbon steel. I think you'll find it a great all-around pan. Just be sure to season well. That being said, I have a 20 cm carbon steel pan with a fairly long handle hanging right next to an old Revere Ware stainless steel institutional series 20 cm pan. The RW is quite thick, and has a long, knurled tubular stainless steel handle, perfect for going from stove-top to broiler. If I need something to stick to the pan, the RW would be the choice.
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Old 05-23-2008, 03:45 PM   #8
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bought one, hope I didn't make a mistake

it's called mainstays stainless stell covered jumbo cooker. 5 quart capacity. try ply base.

I notice that it says on the back of a phamplet for it to use low are medium heat as high heat will cause foods to stick, burn or scorch.

I do want it to stick though...if I'm going to brown those lovely little bits. I got it at Walmart.
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Old 05-23-2008, 03:49 PM   #9
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Is it a pot or a pan that you bought? For what you are looking to do you want a pan, not a pot.

Try ply is good, but the entire pan should be try ply.

There is good sticking and bad sticking. Where the instructions are talking about high heat and sticking, that is the bad kind.
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Old 05-23-2008, 03:59 PM   #10
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I think it's a pan.
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