noob here.
hi everyone!
have a question on use of cookware. approximately a year ago, i purchased some 'Rachel Ray' cookware. not long after that, i cooked some of those frozen chicken breasts you find in the freezer section of the market in the one fry pan. ever since then, everything sticks to the pan.
i figure it had to be something in the chicken breasts that has had an effect on the pan surface. they were great until then!
just wonder if anyone had any comments?
thanks
hi everyone!
have a question on use of cookware. approximately a year ago, i purchased some 'Rachel Ray' cookware. not long after that, i cooked some of those frozen chicken breasts you find in the freezer section of the market in the one fry pan. ever since then, everything sticks to the pan.
i figure it had to be something in the chicken breasts that has had an effect on the pan surface. they were great until then!
just wonder if anyone had any comments?
thanks