So another interesting thing about nonstick pans: if you brown things in them, the fond sticks to the food, not the pan. Now obviously you can't get a super har

So another interesting thing about nonstick pans: if you brown things in them, the fond sticks to the food, not the pan. Now obviously you can't get a super hard sear on teflon, but you can brown things, and I find it can give more control on delicate stuff like fish. Also re oil, a great tip is to oil the food not the pan along with using nonstick too. Oh, on that famous Pepin video (which is the one that taught me how to nail the texture), consider that Pepin probably has 100 pans a month sent to his agent/pobox unsolicited. He'd don't give a crap about that pan lol.