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Non-stick cookware

2,334 Views | 44 Replies | Last: 1 day ago by aTm2004
aTm2004
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AG
My post was a sarcastic post and has been explained in another reply to another Iron Chef without a sense of humor.
GAC06
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AG
You don't need a nonstick to brown onions, and in fact a nonstick would be worse for what you described. Then again you kind of answered your own question on the utility of a nonstick pot by saying yours isn't used.
HtownAg92
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AG
I use my non-stick Dutch oven to saute rice in butter and spices before adding water/stock. I like the extra surface area it provides. And if you have a wife and kids who are learning to cook, you definitely need non-stick pots because they are going to F up anything else they use.
GAC06
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AG
I have a rice cooker, but it is non stick so I get that. Not sure I'm following the last part. You can definitely f up non stick, in fact it's quite easy. It's virtually impossible to mess up stainless pots and pans.
HtownAg92
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AG
I'm talking about minimizing clean up hassles like scorches and Chernobyl-esque stuck-on food.

I monitor utensil use with the non-stick and have pretty much got everyone trained, except for mother and mother-in-law, who cannot be reminded enough to keep the metal away.
oldag941
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AG
After I'm cooking with either non-stick or cast iron, I boil an inch of water in the pan. Then let it sit a bit before cleaning. The boiling water softens all of the stuff that's stuck on.
HTownAg98
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I can't see how if you're having to boil a non-stick pan to loosen something that's stuck to it that it's really non-stick.
BourbonAg
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AG
Maybe it should be "less-stick".
oldag941
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AG
Good point. I've never had a great non-stick beyond about a year or so. I primarily use a cast iron. So olive oil or some oil is the only non-stick I get.
aTm2004
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AG
If the pan is hot, it's all you really need.
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