Couple of years ago, I bought a Scanpan brand nonstick saucepan that
was highly touted about its ceramic surface.
Very expensive IMO!
Worked great for about a year and a half, then the nonstick no longer
works.
Recently bought a Yoshiblue (as seen on TV), and it works
impressively.
Much cheaper, probably won't stand up too long, but I like it so far.
My question for the group:
What do Pro's use for nonstick pans?
Anybody actually KNOW?
I'm not talking about paid for endorsements, now.
Or, how about personal long term experiences?
I know about cast iron...
Chuck
Frisbeetarianism (n.), The belief that, when you die, your soul
goes up on the roof and gets stuck there.
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