I have a set of ceramic coated non-stick pans and and I love them. Food usually just slides right off them. Until today. I was browning some stew meat and what stuck to the skillet won't come off. The recipe said to "deglaze" with some red wine. Nope.
I'd really like to avoid major abrasive cleaners because once you have scratches they're not no-stick any more. What are my options?
[/url]skillet by Maylar 2007, on Flickr[/IMG]
I'd really like to avoid major abrasive cleaners because once you have scratches they're not no-stick any more. What are my options?