Since 1952, we've gone from a United States product, "I just love Revere Ware," to skillets of T Fal , skillets from France, Indonesia, and now China. The newest is the Chinese Starfrit which is supposed to be stick-free but has a rough, textured surface. We'll see.
Could it be my cooking skills or lack of them that makes the pans no longer stick free?
I find the more expensive pans last longer. I had a few el cheapo that stuck and then peeled...I threw them out. You will have to tell us how it works for you:)
ReplyDeleteThis one was $19.95. I saw one from a tv chef who is very "perky" for $29.95. Maybe I should have spent the extra ten bucks but I figured it was because her name was on it.
DeleteI bought a ceramic skillet and it is truly non stick. $20.00 too although it's a small one. I only needed a small one.
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