Removing non-stick coating to salvage a pan?
"Vic Smith" wrote in message
...
On Mon, 10 Mar 2008 07:50:09 -0700 (PDT), Sheldon
wrote:
pltrgyst wrote:
Cape Cod Bob wrote:
Non stick pans have a definite place in t he kitchen - crepe pans for
example.
There is no reason to prefer non-stick for crepes. You might note that
there are
no non-stick commercial crepe makers. All I do on my commercial crepe
makers is
use clarified butter, and there is never the slightest sticking or
build-up.
However, Non stick woks do not.
I would point out that no less a chef than Ming Tsai often uses a
non-stick wok.
FoodTV personalities cook whatever and with whatever their sponsors
(the people who pay them) mandate. Professional kitchens are nothing
like FoodTV cartoon kitchens.
My wife is a working cook (her management calls her a "chef" but she
calls herself a cook) and always gets a laugh when she see TV chefs
wearing kitchen-unsuitable "chef costumes."
Especially those with long and wide sleeves designed to pick up
everything they flap against.
--Vic
......including the flame from the stove burner?
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