Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Stainless steel pans are impossible. "
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]I have a set of All Clad pans I've had since my wedding almost 20 yrs ago - they're still in great shape. I admit I don't use the sautee pans as often but agree with others that the key is letting meat sear until crisp, and then it will release from the pan. I think eggs are impossible to cook on them. I've been using nonstick pans - I got a set of Tramontina 8- and 10-inch nonstick pans with the silicone handle grips, because they were recommended in the NYTimes Wirecutter. Now I want to transition to carbon steel pans which can also be maintained as nonstick instead - and Tramontina makes these as well with the silicone grips. The silicone grips make it easy to transition your pan from stovetop to oven. If I'm broiling in the oven, I'll remove the silicone but otherwise they can stay on.[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
