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Is there a huge difference in quality between different brands of teflon-coated frying pans, and if so, any recommendations? Are cast iron pans better or worse than those for frequent use? I cook for me and my partner (who is trying to bulk so he eats a lot) multiple times a day and I tend to use the same small frying pan for most meals that don't involve the oven/a pot/a wok. I just bought a cheap one from Kroger a couple of months ago and it's already a piece of poo poo that fried eggs stick to in the morning, despite a generous coat of butter. I promise I am not routinely burning poo poo in it or scrubbing it with brillo pads that scratch the coat or anything. If there isn't much difference in quality, is it just using it 3 times a day that's wearing it out quick?
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Nov 29, 2015 00:34
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| # ¿ May 3, 2024 17:09 |
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