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1

Yes, a grill pan will help some, for the very reason you have already identified in the question. Another advantage to a grill pan is charming grill marks. I don't think that's your best solution. If you like a serious sear on your steak, I don't think you can do better than a wickedly hot cast-iron skillet. (more on that: Why did my attempt at pan-searing ...


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This is a great question and I also gave a plus one for it. Using stainless cookware exclusively I've not had any problems with flavor, especially garlic, being affected. I also use my stainless steel table knives to remove the odor from my hands and that method works perfectly.


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Drawing from some of the linked resources, it seems that one of the main theories about how those stainless steel "soaps" work is by interacting with sulfur compounds present in onions and garlic (together part of the genus allium) which are responsible for their strong pungency and odor. There appears to be little actual evidence for these claims, and I ...


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Purpose Non-stick is a bit of a misnomer, they are actually significantly-less-stick. You can and should use oil in non-stick pans just as you would in a stainless steel pan. Certain things are much easier to do well in a non-stick pan, eggs would be number 1 on that list. I use them all the time. What they are not good for is anything with which you plan ...


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Well nonstick pans were created so that the likelihood of food sticking to the surface of the pan is reduced and the idea that they were designed to be used without oil is not true. You certainly can use it with oil. Secondly, cleaning oily residue from the pan can be done as mentioned here. It is suggesting to do the following: Fill the pan with water ...



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