If you had to chisel your eggs out of your old nonstick pan last Sunday morning, you need a new one.
I recommend you consider replacing it with a so-called restaurant pan rather than the big-buck All-Clad or Le Creuset ones that glisten on the shelves at Williams Sonoma and Sur La Table.
All of today’s nonstick pan surfaces are very durable if you use wooden and plastic kitchen tools that don’t scratch or score. But the slick surface deteriorates over time (two to three years). If you’re there now, search in Google for “best nonstick pans” or go to Amazon where you will find 10 to 14-inch pans by Anolon, GreenPan, Tramontina, and others for $40 to $70. Replace your pan at that price point without the burn of tossing out a $150 All-Clad (which also wears out).
A nonstick pan is a breakfast pan: best for eggs, good for pancakes, and fine for bacon and sausages. But less so for searing and oven-finishing steaks. For that, break out your old Lodge cast iron pan.
More on that later, but if you can’t wait — visit www.geezergourmet.com.
