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Old 01-08-2005, 02:21 PM   #31
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Quote:
Originally Posted by vilasman1
At the risk of being boo-ed :)

I know some folks despise analon cookware...
What is the gripe about Anolon? I use stainless steel for most of my stovetop cookware, with a couple of cast iron pieces, but I have been thinking about an Anolon Omelette pan. I currently use a cheapie can't even remember the brand name non-stick pan for my Omelette pan and love it, but it is losing its non-stick. I make Omelettes several times a week and wouldn't use anything but something with a non-stick surface.
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Old 01-11-2005, 12:05 PM   #32
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I also cook omeletes several times a week. Have you considered the Lodge "Chef Skillet". I have 2 of them now and would not consider a non-stick pan after using these. Properly seasoned I think they perform better than any non-stick coating.

https://secure.lodgemfg.com/storefro...idProduct=3936
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Old 01-16-2005, 09:24 AM   #33
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Have also used cooking chop sticks as a steamer. Just X them over a little boiling water (obviously a wok or other slope sided pan), and you can put meat or large vegs on them to steam.
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