Re: non stick pan

Ward Abbott said:

sf said:

Also, if you don't want to use oil,
try unflavored cooking spray. If you don't want to use cooking spray,
try a tiny amount of water.

Never.never.............NEVER put any cooking spray in a non stick
skillet. It will turn to a lacquered gum...and the pan will be
ruined.

Sure.

--Blair
"No."

On Fri, 20 Jul 2007 18:50:06 -0400, Ward Abbott <[email hidden]>

Quoted message said:

sf said:

Also, if you don't want to use oil,
try unflavored cooking spray. If you don't want to use cooking spray,
try a tiny amount of water.

Never.never.............NEVER put any cooking spray in a non stick
skillet. It will turn to a lacquered gum...and the pan will be
ruined.

Are you out of your freaking mind? LOLOLOLOL

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

sf said:

Are you out of your freaking mind?

No...you just need to read a little more.....and stop jumping to
conclusions.

Directly from the Scanpan site

I have been using spray oils, rather than regular oils, to pre-oil the
cooking surface. Is that OK?
We did not recommend aerosol spray oils for use with the original
SCANPAN CLASSIC/ERGONOMIC surface. These oils may contain ingredients,
which may carbonize at relatively low temperatures. That, in turn, may
lead to an oil and carbon residue forming on the cooking surface and
blocking the nonstick surface from doing its job.

The same principle applies to the cheaper Teflon pan.

Ward Abbott said...

Quoted message said:

sf said:

Are you out of your freaking mind?

No...you just need to read a little more.....and stop jumping to
conclusions.

Directly from the Scanpan site

I have been using spray oils, rather than regular oils, to pre-oil the
cooking surface. Is that OK?
We did not recommend aerosol spray oils for use with the original
SCANPAN CLASSIC/ERGONOMIC surface. These oils may contain ingredients,
which may carbonize at relatively low temperatures. That, in turn, may
lead to an oil and carbon residue forming on the cooking surface and
blocking the nonstick surface from doing its job.

The same principle applies to the cheaper Teflon pan.

Ward,

Curiously, the can of PAM (Original) offers:

Do not spray onto hot pan
Do not inhale
Do not spray directly into oven
Do not spray in eyes

No mention on the can about using PAM with non-stick pans, so saving the
pan is definitely the manufacturer's problem!

It's obviously happened to my pancake/egg pan but I never knew why until
now.

Andy

"Ward Abbott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sf said:

Are you out of your freaking mind?

hahaha! You have to admit, the way you post, it is a good question.

--
Posted via a free Usenet account from http://www.teranews.com

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Fri, 20 Jul 2007 18:50:06 -0400, Ward Abbott <[email hidden]>

Quoted message said:

sf said:

Also, if you don't want to use oil,
try unflavored cooking spray. If you don't want to use cooking spray,
try a tiny amount of water.

Never.never.............NEVER put any cooking spray in a non stick
skillet. It will turn to a lacquered gum...and the pan will be
ruined.

Are you out of your freaking mind? LOLOLOLOL

Sf, try to catch your breath, you can pass out laughing that hard!

--
Posted via a free Usenet account from http://www.teranews.com

Ward Abbott said:

....... These oils may contain ingredients,
which may carbonize at relatively low temperatures. That, in turn, may
lead to an oil and carbon residue forming on the cooking surface and

I think the operative word here is "may", with "relatively low" also a
consideration. Let's face it, the manufacturer is going to defer any
possible problems to other factors if at all possible. But, in light
of actual data, "may" is all they can really say. As for
"relatively", relative to what? Who knows what temps the maker
considers low? Melting butter? Frying eggs? Don't forget, at high
enough temps, any oil will carbonize. Look at that brown sludge on
cooking sheets that's such a pain to remove.

I used Pam on my non-stick pan for years with no apparent problems.
OTOH, I seldom cooked anything other than eggs when using it. I
always used a regular oil if I was going to cook something at higher
temps or finish cooking in the oven.

There are worse things out there to beware of. Be very afraid of
Trader Joe's crab cakes. I don't know what the Hell TJs crab cakes
have in them, but it took me two years of scrubbing to wear off the
epoxy-like splatter residue those cakes left behind. If my pan hadn't
been one with Excalibur coating, I'm sure I would have ended up
tossing it.

nb

On Sat, 21 Jul 2007 10:57:46 -0400, "cybercat" <[email hidden]>

Quoted message said:

<sf> wrote in message news:[email hidden]...

Quoted message said:

On Fri, 20 Jul 2007 18:50:06 -0400, Ward Abbott <[email hidden]>

Quoted message said:

On Fri, 20 Jul 2007 12:51:28 -0700, sf wrote:

> Also, if you don't want to use oil,
>try unflavored cooking spray. If you don't want to use cooking spray,
>try a tiny amount of water.

Never.never.............NEVER put any cooking spray in a non stick
skillet. It will turn to a lacquered gum...and the pan will be
ruined.

Are you out of your freaking mind? LOLOLOLOL

Sf, try to catch your breath, you can pass out laughing that hard!

still laughing (I'm trying, I'm trying!)

--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.