Gotta be careful with those nonstick pans because they leech chemicals. Stainless steel is always the best. What is the sauce you got there?
Discussion
Right with you there. Weening myself off the non-stick, tho still use it for eggs. Haven’t mastered the cast iron for that yet.
Yesterday morning was cuts of tri tip in butter w salt. Same pan later cooked my dinner: sirloin w mushrooms (pictured). For that I added butter plus a couple teaspoons each of soy sauce, cider and blue agave.
That residue is what blackened this morning’s ham slices, 3 eggs and slice of Swiss (guilty pleasure)
