Julie wrote:
McDougall recommends using Farberware nonstick pans. They are
expensive, but really work. I can brown hashbrowns without Pam.
reply:
we have had very good luck with a professional weight circulon pan (not the
regular circulon although that might be ok). it was expensive and weighs a
ton, but my husband makes his hashbrowns on it and they come out wonderfully
cripy edged (oreida plain ones with a little water) and soft, almost creamy
inside. if you figure the cost per use over the years the pan is a bargain.
ps--michelle, the check's in the mail. many thanks.
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