[Sca-cooks] pans

[Steve]

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I use a wok for mushrooms or possibly (heresy coming) cast iron depending
on what I'm doing and how much.  My roomies and I have a set of non-stick
cookware that we sometimes use for things.  When I was professionally
cooking I used copper coated stainless for things that I needed to be
nonstick, like omelettes, fish, and other things, especially when doing
presentation cooking.

Æduin

At 03:11 AM 10/01/2001 +0000, you 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
>
>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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