Claire
Master Chef
.... and, yes, I did look up the other line and read it, but it was getting long and unwieldy.
I'm mostly interested in the newer lines of nonstick surfaces. From what I understand the Teflon ones that I used to buy cheap and throw away without regrets when they ceased to be nonstick w/o regrets, are going to be going away. So I thought I'd try one of the newer surfaces. I bought a couple of Wustoff from Chef's catalog. First of all, imagine my .... well, that I wasn't happy, when I saw, no, not made in Germany, but in China! So much for German engineering (I have the knives and love them) I could pay a fraction and get something off the TV commercials or WalMart made in China. And the darned (@#$##$%^) things are not remotely nonstick. My regular Sitram skillets are more nonstick. Even greasy bacon sticks! I'm thinking of trying those el cheapo green ones. I don't do cast iron for the same reason I never was able to keep a good wok .... I don't consider myself a clean fanatic, but cannot resist scrubbing pans with soap and water. Both of the above rust after doing that! What one person's "seasoning" is another person's "coating of grease". So, anyone else tried these "green" pans that are supposed to replace cheap Teflon? Maybe I'll just go and stock up on cheap Teflon!
I'm mostly interested in the newer lines of nonstick surfaces. From what I understand the Teflon ones that I used to buy cheap and throw away without regrets when they ceased to be nonstick w/o regrets, are going to be going away. So I thought I'd try one of the newer surfaces. I bought a couple of Wustoff from Chef's catalog. First of all, imagine my .... well, that I wasn't happy, when I saw, no, not made in Germany, but in China! So much for German engineering (I have the knives and love them) I could pay a fraction and get something off the TV commercials or WalMart made in China. And the darned (@#$##$%^) things are not remotely nonstick. My regular Sitram skillets are more nonstick. Even greasy bacon sticks! I'm thinking of trying those el cheapo green ones. I don't do cast iron for the same reason I never was able to keep a good wok .... I don't consider myself a clean fanatic, but cannot resist scrubbing pans with soap and water. Both of the above rust after doing that! What one person's "seasoning" is another person's "coating of grease". So, anyone else tried these "green" pans that are supposed to replace cheap Teflon? Maybe I'll just go and stock up on cheap Teflon!