[Sca-cooks] pans

[johnna holloway]

Professional kitchens and the help they hire are very
hard on pans which is another reason why you don't see
non-stick, even expensive non-stick there. It doesn't
hold up to abuse. And if you have enough help to clean
the pans, does it matter if they are non-stick or not.
Non-stick finishes require care and a certain amount of
caution regarding use of heat and washing. No dishwashers.
Do you always have the time to properly instruct the help
that the 120 dollar pan requires this level of care?
If you buy one for home use, invest in a quality pan, and get
a warranty with it. Follow the instructions for use.
Some are really great.

Johnna Holloway Johnnae llyn Lewis

Marion MacGregor wrote:
>> Hello, its Marion again with another questions to the list>
>  Hunny and I were watching TV the other night and there
 was a local cooking show on.  The Chef wanted to use a
 "non-stick" pan to cook portabela mushrooms.  I have been
 in quite a few kitchens and have never used a "non stick"
 in a proffesional kitchen before (or in a SCA one)
Is this just "by chance?"  Is there a difference between
 using a non-stick vs a metal pan?   willl it enhance flavor?
 or is it just personal prefence? In Service, Lady Marion MacGregor