Cookware (stainless Or Non-stick)
Q: I just got some solid expensive Emeril cookware which is stainless steel. I've only just found it it's not non-stick and I'm very annoyed. I naively assumed everything these days is non-stick. Can anyone tell me why non-stick stuff is even available? Is there some advantage to having non-stick? As far as I can see, there isn't. This stuff I got was not cheap and I love it in every other way - but now I have to go out and buy a non-stick frying pan.
A: I'm going to assume for a moment that you are upset about the pans being NOT non-stick. Reading the post above doesn't make that entirely clear. I prefer stainless. I don't like that coating stuff and sure don't want it flaking off the pan and into my food. A good way to prevent food from sticking to a pan is to make sure the pan is hot before adding ingredients and use oil when necessary. Well, except for one thing. Eggs. Eggs are simply much better and easier to work with if you have a non-stick frying pan. Some of us don't have the patience and time to properly season a cast iron pan, and we can't eat that much bacon. :) Otherwise, I'd agree. I love my stainless cookware. It *does* take some getting used to, but it's worth it, IMO. I love the results I get from it, and I love that it doesn't get scraped and ruined so easily.
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