librarygirl
Assistant Cook
Hi Folks
I'm a newbie to the DC Forum and I love this forum b/c of all the new things I learn from reading your wonderful posts.
1st Question: I think I may have damaged my Calphalon One Nonstick 12" Fry Pan b/c when I tried to clean the pan after poaching eggs somehow I used a knife to get some of the remnants, impervious to dish soap, scraped off the pan. Now there are slit marks on the pan and making my fave Spanish Omelette becomes a disaster b/c it sticks to those areas of the pan. Does this mean I should throw this away? A lot of my foods are coming out successful with this pan anymore. I'm not sure if it's the pan or my technique.
2nd Question: I've used the nonstick fry pan for almost everything. Yes, even searing. I live in an apartment that only uses electric burners which I think seriously pulls me back in the cooking are more than the fry pan itself. I looked at Williams Sonoma catalogs and found All-Clad. Not sure to get SS, LTD, or Copper Core. Any differences for electric burners? I need one pan for omelettes and one for searing or sauteing. Which type of material should I get for each for electric stoves?
Thanks!
I'm a newbie to the DC Forum and I love this forum b/c of all the new things I learn from reading your wonderful posts.
1st Question: I think I may have damaged my Calphalon One Nonstick 12" Fry Pan b/c when I tried to clean the pan after poaching eggs somehow I used a knife to get some of the remnants, impervious to dish soap, scraped off the pan. Now there are slit marks on the pan and making my fave Spanish Omelette becomes a disaster b/c it sticks to those areas of the pan. Does this mean I should throw this away? A lot of my foods are coming out successful with this pan anymore. I'm not sure if it's the pan or my technique.
2nd Question: I've used the nonstick fry pan for almost everything. Yes, even searing. I live in an apartment that only uses electric burners which I think seriously pulls me back in the cooking are more than the fry pan itself. I looked at Williams Sonoma catalogs and found All-Clad. Not sure to get SS, LTD, or Copper Core. Any differences for electric burners? I need one pan for omelettes and one for searing or sauteing. Which type of material should I get for each for electric stoves?
Thanks!