do you feel that pan roasting
on a pan w/o parchment paper ( the brown stuff is sicker than the white )
gives you better results than on the pan w parchment paper ?
P.P. does do fond , sometimes it slides right off
or is it a Personal Historical choice ?
my father did the dishes and my mother did the cooking
I recall evening watching him scour the pans w a brillo pad
he seemed to find it therapeutic . OK some of the time .
there is that '' Restaurant Patina '' quality
w the black corners etc that does have its place
