On 1/19/2014 12:56 AM, Andrew Fildes wrote:
> That's the way. I have reservations about a non-stick pan but it does take a
> while to condition a regular pan.
As often comes up here, I'm a pragmatist about physical matters, which tends to
come up when folks natter on about
theoretical ideas that don't agree with my practical experience.
Same thing with cooking. I have too many pans, from my mother's cast iron
through professional ones. I use for omelettes
the one that makes them best in my hands. Professional brand*, perfect shape,
eggscellent coating.
> And yes, more is less.
Ah well, drop by and see if it's always true. :-)
Practical Moose
* No, not one of the brands advertised to the masses as pro, although I have
some, and they are pretty good, one sold to
chefs and kitchens.
--
What if the Hokey Pokey *IS* what it's all about?
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