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I just think that it's the sheer amount of oil, and vigorous movement of the pan in BIR style cooking, that prevents any 'stiction' (is that a real word Phil? lol)
stiction, n.Pronunciation: /?st?k??n/Etymology: < st(atic fr)iction.= static friction n. at static adj. 3c.1946 Jrnl. Royal Aeronaut. Soc. 50 365/1
Phil, I cook my pancakes in my tefal non-stick, which I usually cook the steak and onions in. But any other suggestions most welcome.
Steak stuck to the pan bottom when added. Do Aluminium pans need any sort of seasoning first to stop this?