carnivore
Senior Cook
well, NewGuy's post about his problems with his "stick" pan raises a question for me: What's so great about the stainless steel cookware? That's all I see "professional" chefs use, and while I've often dreamed about the 'perfect' cookware, I don't understand why non-stick doesn't fit the bill.
I have 2 cast iron skillets (one of them is about as wide as my oven!!) one non-stick 10" 'omelette' pan (which I use about 60% of the time), and an 8" non-stick saucepan. I have others, of course, but these are what I use 99.9% of the time. I love the non-stick pans because honestly, NOTHING sticks to them (and I've made some huge cooking "boo-boos"--usually while concentrating on pouring my next bourbon). What I love about the cast iron skillets is that for some reason, things seem to taste better when cooked in them. Could this somehow be true for stainless-steel cookware?
I have 2 cast iron skillets (one of them is about as wide as my oven!!) one non-stick 10" 'omelette' pan (which I use about 60% of the time), and an 8" non-stick saucepan. I have others, of course, but these are what I use 99.9% of the time. I love the non-stick pans because honestly, NOTHING sticks to them (and I've made some huge cooking "boo-boos"--usually while concentrating on pouring my next bourbon). What I love about the cast iron skillets is that for some reason, things seem to taste better when cooked in them. Could this somehow be true for stainless-steel cookware?