We Go to the Same Doctor!

Better Half comic 2/2/2012

House Salad Dressing - The Chef & The Dietician

I use maple syrup instead of date syrup, and I use one tablespoon of Kikkomon reduced sodium instead of 2 tablespoons tamari, but this is STILL the best tasting salad dressing out there and so easy to whip up, too!

Calphalon Non-Stick Pan My ASS!

In order to bake with no added fat, a GOOD non-stick pan is required. I have old stainless pans that I use for muffins but I have to use cupcake papers with them, and as every baker knows, fat-free baked goods fuse to paper liners on a molecular level so one winds up eating tiny pieces of paper.

I tried various brands of silicone pans, and after a few washings every pan became tacky or developed an odor.

I tried cheaper non-stick pans, and my muffins all stuck unless I also greased the pans.

A few people said the Calphalon non-stick pans were fantastic, so when I saw Target had them on sale the other day, and I had a gift card to use, I grabbed this pan. Here's what happened:

As you see, every muffin stuck to the sides. I had to use a plastic spatula to pry each one out.

Non-stick my ass!

I'll wash it up and try return it next weekend. I'm not even going to bother give it a second chance. I have a cabinet full of pans that all look act like this, so why would I want another. I'm so disappointed, since the griddle I bought the same day worked beautifully for no-added fat pancakes yesterday. I hope they don't give me a hard time.

Edited to add - - -
Okay, maybe I'll give this pan another chance. While I had to pry each muffin out of its cup, once the pan was cool and I went to wash it, it DID clean up nice and spiffy with a minimum amount of fuss. In  that respect, it's better than the pans I already have. I'm now hoping that it was just a fluke, the "first batch" jitters, so to speak, and subsequent batches of muffins release more easily. Keep your fingers crossed.