I don't recommend nonstick pans for most preparations. - Michael Symon
I like Michael Symon. I cannot wait to go to Lola on one our biannual visits to Cleveland. I recently read through his new cookbook and enjoyed it a lot. The above quote is from it.
So why is he now shilling for nonstick cookware? I just saw his ad on TV. I do not begrudge any cook for making extra money, and the quote is not unqualified, but it feels wrong.
New Rule: a cook should not recommend any kitchen item that is not used most of the time!
Selah
6 comments:
hey there, it costs big bucks to live the 'good life' in the United States of America...and like all self-respecting chefs know you go where the money is. Actually, not just chefs....
I have a lot of kitchen "toys" I use infrequently. Alton would spank me. But, when it comes to recommendations, I only advise people to buy thing I use a lot. Like my Microplane, or my favored brand of knives . . .
Is he talking home use vs restaurant use? I don't think non-stick would last very long in restaurant use.
Home is something else, I've the time to maintain the inside surface.
Warner, non stick lasts about 2 days in a restaurant, and I know you don't build a fond, so I use something else for that. But when I am cooking eggs, Iwant non-stick
I want a fond, I haul down the ancient cast iron.
As with you, when I cook eggs I want non-stick or in some cases cast iron.
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