"" I'm just not sold on non-stick pans as the best choice "
"" The technical reasons people like Mitch and me saute on sticky pans aren't just hot air. ""
OK not the point Im making. my point is very very simple
SS is outstanding not the question here
keep them enjoy them I did and do !
but ....
Raymond Blanc
only has , I think 2 Michelin stars:
https://en.wikipedia.org/wiki/Raymond_Blanc
and , yes , in the manner of ATK
has his own cooking line of pots and pans ;
https://www.amazon.co.uk/Raymond-Blanc-Professional-Anodised-Cookware/dp/B003P4EKB8
used in his restaurant
worth a look if you can find them :
https://www.bbc.co.uk/programmes/b01bqwlm/episodes/guide
not to drive them point into the ground:
I have both types :
Id love to try one of RB pans
or Jamie Oliver's :
this sort of pan is available in Canada , I hear
my point was very simple :
Fond ( any pan's ) + Maillard ( from that same pan ) = a constant ( 0n your plate )
the pans should be well made and thick enough not to scorch or burn in spots
no more . no less. heavy well made SS pans work well w repeated abuse etc
but .... I can do as well w similar ingredients w T-Fal.
Im betting if Raymond Blanc switched to heavy copper // SS pans from France
might he get that third star ? laugh a little here please !
unlikely.
ATK Oooing An Awiing about Fond in a 200 $ pan ?
come on , enjoy what you have
I do and sometimes do w my FR copper SS pans
now T-fal is OK for me.
USA not Canadien or RB's pans
sigh. Id love to try them
I might get 1/8's of a star if I could move up.!
P.S. : Im guessing my T-Fal pans would not stand up
that well w restaurant abuse.
but I dont abuse them .
back to a cleaning issue :
this might or might not need some BarKeepersFriend
or not. My FR SS copper pans dd from time to time
T-Fal does not.
did not mean to touch a nerve or two.
really.
