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Chef Tim Says....
A few weeks ago I laid responsibility for obesity in America at the feet of the fast food companies. A bit over the top, maybe, but not too far fetched. My comments did elicit some responses as you might expect.
One writer very graciously noted, "They certainly are partly responsible; particularly in lower-income communities. But the problem of obesity is far greater than the fast-food companies… The problem is multi-faceted and includes the problem created by many in the restaurant industry of serving portions that are far greater than any one of us should eat."
While there is no definitive research that says "fast food makes you fat," there's enough evidence that says it is a major contributor. Certainly the issue of portion size is a big contributor to obesity (pun intended). In one of my favorite studies, a group of researchers at the University of Wisconsin estimated just how much supersizing costs you in the long run. Don't Eat Fast Food
Pork Chops with Herbed Butter | Coumadin Safe Version
A good quality pan that is made with a slightly porous metal is one of the best non-stick pans you can buy. The iron skillet is an example. Aluminum is another good choice because it heats very evenly and is fairly responsive to changes in heat.
But pans like these have to be cured (see Iron Skillet). Pans made with porous metals such as iron or aluminum can oxidize while food is cooking and discolor foods cooked in them. This is more of a problem with a sauce that is acidic. Non-Stick Pans