According to the Cookware Manufacturers Association, 70 percent of all nonstick skillets were purchased by the home cook; although there is a need for nonstick skillets in a commercial kitchen.

Professional chefs typically prefer an uncoated steel pan to create a flavorful crust on food & fond. Fond is French for “base” and commonly refers to the browned bits & caramelized drippings of meat & vegetables that stick to the bottom of a pan after sautéing or roasting.

However, professional chefs will reach for nonstick skillets when cooking delicate fish & eggs. They prefer nonstick pans for stir-fries because the fond won’t stick to the pans & there is less chance of burning the food.

The best way to judge a pan, (assuming it is heavy gauge and well constructed), is to test the handle for comfort, durability, capacity & the shape of the vessel. Pans with flared edges are ideal for lifting food out of the skillet.

The ideal nonstick pan is easy to handle, has great release & cooks food evenly with appropriate browning. For nonstick cookware, premium nonstick surfaces are reinforced internally with titanium & may make all conventional nonsticks obsolete. hashtag#restaurants hashtag#cooking hashtag#french hashtag#howto hashtag#eggs hashtag#pan @madeinfrance hashtag#gourmet # hashtag#ideal hashtag#fish hashtag#titanium hashtag#chef hashtag#delicious hashtag#healthy