William Lawrence Sr Omnibit 1-4-15
Professional cooks don’t use Teflon pans. They are too fragile. The pros use stainless steel and cast iron.
News, Entertainment, Enlightenment
William Lawrence Sr Omnibit 1-4-15
Professional cooks don’t use Teflon pans. They are too fragile. The pros use stainless steel and cast iron.
We amateur cooks don’t use them, either. I learned that from the Frug, back in the day. Use cast iron or stainless steel, and follow the rule, “Hot pan, cold oil-food won’t stick”.
I think the fats we use for cooking create a natural non-stick surface that performs the same way as Teflon and other artificial compounds do, but their advantage is that if they get damaged, they can be renewed by re-seasoning the pans. With a non-stick pan or sheet, you get a scratch, and it’s shot.
“Hot pan, cold oil-food won’t stick”
A good tip!
And yes, a well-seasoned cast iron pan is easier to clean than the modern “non-stick” stuff. Remember, though, scrub your cast iron pan or you will lose the seasoning. Of course, if you should you can, unlike with Teflon, re-season it.