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From: bellas@ttidcb.UUCP (Pete Bellas)
Newsgroups: net.cooks
Subject: Frying (Trying)
Message-ID: <617@ttidcb.UUCP>
Date: Mon, 13-Jan-86 15:46:53 EST
Article-I.D.: ttidcb.617
Posted: Mon Jan 13 15:46:53 1986
Date-Received: Thu, 16-Jan-86 05:02:32 EST
Organization: TTI, Santa Monica, CA.
Lines: 24


Help!  I need some advise.

I recently decided to abandon my cheapo no-stick cookware and
get some "good" cookware, so I invested in a set of Calphalon.
How do you cook food without it sticking, I think I have gotten
lazy using silverstone.  Do you need to season Calphalon before
using, or am I doing something wrong.  As a particular case, I
was trying to make Potatoes O'brien yesterday, the potatoes kept
sticking to the pan (they still tasted good though :-).  The new
cookware works great for most things but I don't seem to have
any luck frying with it.  Any advise would be appreciated.

                Thanks
                    -Pete-

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^                                                                          ^
v   Pete Bellas             "When it is not necessary to make a decision,  v
^   Citicorp TTI             it is necessary to not make a decision."      ^
v   Santa Monica, CA                Lord Faukland                          v
^                                                                          ^
v   Path: ...!{randvax | trwrb | philabs | vortex}!ttidca!ttidcb!bellas    v
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