If You’re Searching for a New Skillet, Consider Stainless Steel
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If you'll excuse the pun, skillets seem to always be a hot topic.
More than in other sections of cookery, there is a continual quest to find the best one, or at least the best one you can afford. I've seen cycles of fetishization come and go for copper, cast-iron, and carbon steel.
At the Mall of New Hampshire in the 1980s, I remember watching a miraculous cooking-store demonstration of omelettes effortlessly sliding out of a Teflon pan. Then, only a few years ago, the industry pretty much dropped the whole Teflon category like a hot potato due to the pans’ propensity to give off harmful fumes if they get too hot. Less durable ceramicimmediately filled the void, and...
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