PAN

[substitute]

I have a new pan. It's already proven its use with an eggplant/tomato/pepper sautée. It's big. It goes in the oven up to 450 degrees. It has a nice lid. It's nonstick. IT IS MY NEW FRIEND.

My pan, adore it!

Comments

Re: maaagic

[jactitation.livejournal.com]

I think I might be too old to believe the hype. I was brought up by a "natural" mom and I'll always suspect non-stick and aluminium, believe that margerine fucks you up (oops! turns out that one's true, eh?), and worry about microwaves (but still cook my sweet potatoes in 'em--mmmm, I'm gonna go do one now).

Re: maaagic

[substitute.livejournal.com]

Hah! I'm a year older than you. But I do remember the bad old nonstick. The aluminum thing turned out to be bad science, but I hear your basic skepticism and understand.

Most of my own cooking is still done in a cast iron pan because it's a really good technology!