I have a set of cookware (All Clad) that I just can't seem to enjoy as much as I would like. I try to make things such as scrambled eggs, hash browns, potatoes, etc. and they keep sticking to my pan. (I usually start out in one pan and then halfway thru cooking end up switching.) My question is...I have heard that using a nonstick spray such as Pam on a nonstick surface can have backwards effects on your cooking. For example, making the food actually stick because it creates an unseen residue on the bottom of your pan. Truth be told, I use Pam all the time. It is more convenient and less expensive than olive oil. Could that be the problem? I do usually spray my pan before it is heated, maybe that could be it. Any helpful hints or tricks of the trade are much appreciated. I really love to cook, but will admit that I am just a beginner.
post #1 of 10
1/16/06 at 6:55pm