— Myra Mayo

On one hand, the cookware, uh, for the most part doesn't matter. In other words, you can learn to use different types of cookware, you know, for the type of cooking that you do. Um, on the other hand, you know, there are, um, uh, some items that are really difficult to cook, uh, without oil or without a non-stick pan. Okay? And, uh, so, you know, eggs, uh, are an example. Uh, also, uh, very starchy items like, um, uh, well, this, we, we can work around this, but I, I'm gonna say rustic potatoes, but we have a workaround for this, okay? Uh, but, but eggs, I think, are a, a pretty good example of an item that can be pretty challenging, um, to cook without oil or a stainless steel pan. But, you know, otherwise, uh, other things, uh, you know, you can, you can, uh, for the most part, uh, learn to, um, manage your cookware with, okay? Uh, uh, let me just, uh, I'm gonna mention a few things here in no particular order, okay? Regarding the type of cookware that you use. Um, you mentioned a non-stick, um, in, in my opinion, if, if you're gonna cook things, uh, that are very sticky and, and eggs, or that example, I'll go to, um, I recommend having a stainless steel pan on hand. Okay? And just, you know, pick your size, whether it's a, a a five inch or six inch or seven inch, depending on the amount of cooking that you do, uh, at a given time, okay? Uh, not that you have to use it every day or all the time, but they are just very handy when they come, when it comes to these finicky foods, okay? Um, or just use oil for those particular finicky foods, your choice. Now, the other thing I wanna mention regarding non-stick cookware is, uh, consider buying a pan at a time. I don't recommend buying a full set, uh, at least not with the, um, non-stick pans that, that I've seen and used, okay? Because over time, they will accumulate scratches, and I call them micro scratches, because initially you might be, uh, gently caring for them, but they're still scratches that accumulate until you can see them. Uh, and then eventually food starts to stick, and, uh, you'll need to replace the pan. Uh, sometimes it happens over the course of just a year. Sometimes it's a few years, just depending on how much cooking you do and how you care for the pan. And, uh, because of this, I consider gnostic pans to be disposable items. And, um, uh, so, you know, consider cast iron, copper, stainless steel, something else, uh, as your, your, your main set or, or go-to, you know, uh, cookware, but with, you know, uh, or maybe two, uh, pans, you know, uh, in, in your collection there that are non-stick, okay? Um, yeah. I mean, otherwise when it comes to, um, you know, uh, cooking, uh, in the non, let's say, non-stick, uh, or, or not, or stainless steel cookware with no oil, you know, follow our lessons, um, that'll walk you through this process of using water or some other liquid. Um, and sometimes just the steam of, of cooking in the pan will do this, but the water will loosen up, uh, items that are stuck to the pan, okay? So it's gonna take some time, some patience on your part, because typically foods will initially stick, okay? But, uh, you know, through, uh, this process of, of adding moisture, you can get them to release, okay? And of course, there's just a lot more practice that's gonna be necessary on your part as well. Okay? Uh, I hope that, uh, is helpful as a starting point. Thank you.