| The Age Old Question - Stainless Vs. Aluminum, etc for Saute 'ing - CLICK HERE for the Cooking Forum Index |
| alan |
I'd love to get some input on this.
Can anyone offer any advice on Stainless vs. Aluminum skillets.
I'm not sure if technique, etc comes into play but when making stir
fry or just doing chicken cutlets, fish or meat strips, there is a
tendacy for the meat to stick onto my stainless steal pan.
I usually just preheat the pan, add oil and the add the component.
I bought stainless for it's durability & ease of maintence.
I don't know if it applies to anodized alumnium like Capahlon's ONE
series.
Good old fashion lodge pans are not an option....bad wrists.
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