NYT's Food Section had a nice geeky pan article worthy of Cook's Magazine.
http://www.nytimes.com/2008/10/08/dining/08curi.html
Talks about Cast Iron, Nonstick, Metal Pans, Enameled Cast irons...the properties of butter vs. oil...all the good stuff...even clean up advice!
The thing is, we get so used to doing things a certain way and then someone reveals a tip. Problem is that its so hard to take the tip and CHANGE!
oh goodness. another tight spot. my pans!
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P.Lyn Middleton's Dishes
13 years ago
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