Ive been leaning towards stainless and a can of pam.
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Ditto. We've made it 25 years so I'm learning.... slowly.Thats my problem too. Ive told her 10k times not to cook past medium with non sticks. And not to run them through the dishwasher. Ive since started choosing my battles.
You can sort of 'season' stainless. The frying pans we have are basically non stick with VERY little oil (I'm an olive oil junkie).Ive been leaning towards stainless and a can of pam.
Took me a while to get used to stainless but luv it now. When I'm searing something and it sticks , that means it's not ready to flip yet hahaIve been leaning towards stainless and a can of pam.
Cast iron. I'm slowly getting my cast iron skillets and Dutch ovens seasoned properly, but it's not a quick process. I like Crisco to season with, and have lately taken to seasoning them on my kamado.I finally threw out the wifes old 5 qt non stick pan. What is your preferred non stick medium that wont transfer to the food? Shes got some copper pots that have not held up that great but Im not sure she doesnt over heat them either. I dont cook so I dont know much. So are copper and ceramic pretty much the two best options?