The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New to TFL, Hello and I have a question?

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olive_grl's picture
olive_grl

New to TFL, Hello and I have a question?

Hello I am new. I am not fabulous in the kitchen but I get by. I have been wondering about the equipment I use though. I am stuck on the non-stick pans (did not mean to be "punny") anyhow, is it better to use the iron, ceramic, steel and such? Or is non-stick just as good? My friend told me I should use the iron and steel for better results all around. Thanks for your expertise.

Connie 

dmsnyder's picture
dmsnyder

Hi, Connie. 

Welcome to TFL! For what kind of cooking will you be using the pans? And what kind of pans - bread baking, frying,  soup?  

Your saying you are "stuck" on non-stick - Does that mean stuck on as in "in love with" or stuck on as in "saddled with?" 

David