Food Science

In this video, I answer a viewer question on when to use, and not use, a non-stick pan:

I don't often see professional chefs using nonstick pans, probably because of the heavy use one would get, resulting in more scratches and throwaways. However, for a home cook, do you have suggestions as to when to use a nonstick pan versus an all-metal pan? I have high quality pans and can't seem to get the food I cook not to stick. Is there a video that addresses this?

James W,
Dutton, Michigan