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Though many advances have been made in recent years, nonstick frying pans are not generally known for their browning capabilities. When making scrambled eggs, this is actually a good thing, since it enables them to retain their sunny, yellow color. With other types of pans, scrambled eggs can become brown and crusty. Nonstick coatings also make it easier to move eggs around and allow you to minimize the use of oil or butter -- adding them only for flavor enhancement -- rather than in an effort to prevent sticking.
|Sheri Ann Richerson|