[Sca-cooks] pans

[Nicolas Steenhout]

>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?

I have used non-stick pans in several professional kitchens.  The main
advantage they have is that they require less fat to cook stuff with.  They
also offer the advantage of making sure you won't get any delicate things
such as fishes and eggs to stick in the pans.

Note that T-Fal pans are not *it*...  The stuff we'd use was usually made
by Wear-Ever.  Nice and thick, heats up equaly.  Not to be used on high heat.


Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry