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Old 04-09-2011, 02:49 PM   #21
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Quote:
Originally Posted by web-collage View Post
Why anyone would think non-stick was necessary in a pasta pot that just boils water is a mystery.
Because many people use the pot for more than just boiling water.
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Old 04-09-2011, 02:56 PM   #22
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Quote:
Originally Posted by web-collage View Post
...Much of the flavor in food comes from fat or carmelized bits (the fond). ...

Heat creates caramelization with any pan material. If you're pan searing a steak, the difference in using non-stick is that the caramelization stays on the meat rather than sticking to the pan. That's not a bad thing.
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Old 04-09-2011, 03:59 PM   #23
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Quote:
Originally Posted by GB View Post
Because many people use the pot for more than just boiling water.
I was going to say the same thing, because the pot is a multi-tasker.

I'll be looking for some new sauce pans shortly and will want non-stick, just like I have now. One pot will boil ravioli, dump the water, get sauce put in, heat up the sauce with the raviolis, sit on the stove until I'm done eating. Then quite often a piece of plastic wrap will get put across the top with the lid set back on, then into the fridge. Then I'll warm up the leftovers the next day in the same pot. Good luck doing that with a SS sauce pan and easily cleaning it

And the trick to getting caramelization when using non-stick is to leave the food alone. No stirring, no tossing. It will caramelize.
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Old 04-09-2011, 07:36 PM   #24
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About cooking pasta with lots of water--this article says maybe it ain't so. And it makes a good point about saving energy.

http://www.nytimes.com/2009/02/25/dining/25curi.html
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