Thread: Food and Drink Cookware
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Old 04-02-2013, 09:57 AM   #44
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Quote:
Originally Posted by Fire Me Boy! View Post
You'll find it very hard to build any kind of fond in anything nonstick. Just sayin', fond is the bee's knees.
Great point. Nonstick is great for omelettes and things like that. For other foods, you need some of that carmelization, and the deglazing step. Nonstick doesn't get it done in that department.

Potstickers in nonstick pans are the bomb!
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