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Paul Ainsworth

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Non-Stick Pans

Non Stick is the trick…

Foods that benefit from lower heat and that tend to stick, like fish and eggs, are good choices for nonstick pans; foods that need to be deeply browned don’t do as well. Although it’s possible to brown food in a nonstick pan, the level of browning isn’t as dramatic, and you don’t get enough of the brown bits that are essential to creating a rich pan sauce.

Maintaining your non-stick panware
If there is a layer of oil that is difficult to remove. Fill the pan with water and add ½ cup vinegar and bring to the boil. The oil will lift from the surface, dispose of the water and wash again in warm soapy water.

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