Wasn’t going to write about this. Not a big fan of non-stick cooking pans. But for certain dishes, the benefits of non-stick is much easier. I know some people suggest a well seasoned cast iron pan, but those need a little more care and feeding.
Saw this at one of the discount stores (price was pretty decent).
Non-Stick Pan
Have to remember to keep the heat between low/medium to medium (kind of thinly constructed). Makes great scrambled and easy over eggs (so far).
Last night, tried it on pan-fried tofu. Usually, in our regular stainless pans, the temperature and oil has to be just right or the tofu sticks and makes a mess. Tonight, no problemo. Less oil than normal, low/medium heat, eight to ten minutes each side. Trick is to drain the tofu as much as possible before frying.
Pan-Fried Tofu Steaks
Just a little bit of sea salt sprinkled on top. Maybe next time some sambal sauce on top. Hope I kept the label, it’s supposed to have a lifetime warranty.
Enjoy. Eat well.
The Mouse
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