Why do pro chefs use metal clad pans but sell nonstick?!
Answers:
I'm a chef, I use both!. In a restaurant, I use Teflon coated saute pans because the clean quickly!. It's important to be able to rotate your pans quickly during a rush!. For prep work, I'm more apt to use a metal pan, because I only really need it for one task!.Www@FoodAQ@Com
You noticed that too!? Did you know that pet birds like canary's and parrots are not suppose to be kept around non stick cooking because of the toxic fumes given off while cooking!? It usually doesn't bother humans except for maybe the sniffles or a sore throat!. please remember me in picking your best answer!. Thank you , Have a nice day!Www@FoodAQ@Com
Because the ranges they advertise are only for domestic use!. I use heavy duty aluminium and iron pans at work, but at home I have Tefal's and Bialetti's non-stick pans, treated right they last quite a few years as long as I'm not as heavy handed as with the pans at work!.Www@FoodAQ@Com
because they are a bunch of hypocrates!.
But seriously, it could be because non-stick pans make the food taste like crap, due to all the chemicals used in the pan!.
Besides, they don't care, since they're not the ones doing the cleaning!.Www@FoodAQ@Com
But seriously, it could be because non-stick pans make the food taste like crap, due to all the chemicals used in the pan!.
Besides, they don't care, since they're not the ones doing the cleaning!.Www@FoodAQ@Com