OK folks, I have a set of non-stick cookware and I always hear that "you can't cook this, you can't cook that" with non-stick pans. My set is hard anodized aluminum, NOT teflon coated. It's metal with a hard metal oxide layer on the cooking surface.
The most frequent thing I hear is that you can't get non-stick hot enough to do a good sear on a piece of meat. I've seared meat plenty of times without any problems.
So why is there still this issue with people saying that I can't get non-stick hot enough? Is this a hold over from the teflon coated pans, or is it also true for hard anodized pans?
The most frequent thing I hear is that you can't get non-stick hot enough to do a good sear on a piece of meat. I've seared meat plenty of times without any problems.
So why is there still this issue with people saying that I can't get non-stick hot enough? Is this a hold over from the teflon coated pans, or is it also true for hard anodized pans?