[Sca-cooks] pans

[Olwen the Odd]

>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

Sorry, I have not an opinion from experience.  Most of my ware is pocelian
covered iron.  I do have a few iron ware and a couple of aluminum.  I also
have crocks.

For me, I use my iron wok for braising mushrooms.
Olwen

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