The Green Pan

In about 1995, during my university years, I bought a huge Texas frying pan. (I don't remember whether it was called a "Texas" frying pan in Montreal, but that's what they call it in Yankee country.) It was made out of thin steel with a coating of teflon. Great for cooking up big batches of stir fry to feed hordes of college students. My most enduring memory of using the pan was to make stir fry for a floor event in our residence hall. I discovered at the grocery store that in Montreal they sell horse meat and that it's considerably cheaper than beef. So I made stir fry with horse meat. Everyone loved the dish--and had frequent seconds--until they discovered in conversation what kind of protein was in it. Then a few backed off.

After fourteen years, three or four moves, and too much use of metal spatulas, the pan was pretty beat up. The teflon came off the bottom in occasional flakes, which I've heard is not healthy. At the end of last year, it was time for Old Texas Faithful to go.

 In Walmart and other purveyors of fine goods, I had passed a new invention: ceramic-coated frying pans. I was intrigued, but had not yet made the decision to buy. My brother Chris, who has become a Foodie of Wisdom and Simplicity, heard about my investigations and bought us a Green Pan for Christmas.

 We have used it for six months now, and it is serving us very well. The ceramic coating works as well as teflon for a non-stick surface, and we're no longer consuming tiny black chips of mysterious bonded chemicals as additional spices. Thanks, Chris!

~ emrys