legend_018
Head Chef
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?
Is there some kind of a pan I'm suppose to be looking for?