A Cooking Teacher Begs: Stop Using a Nonstick Pan for These 5 Foods
While nonstick cookware excels in a few situations, relying on it for every cooking task is limiting. Teflon and nonstick pans struggle to brown and sear due to their low-heat design and slick surface. When you attempt to develop a proper crust on meat, you'll end up with pale, gray protein instead of the caramelized golden-brown color you're after. The real problem lies in compatibility; Certain ingredients and cooking methods can rapidly degrade nonstick coatings, causing them to chip, flake