I know this isn't really fat-related, but I am so fucking frustrated right now, I could scream.
I bought a new electric fry pan in December. A family-size one (12" X 18") so I could cook enough meat at one time for dinner that night and DH's lunch for work the next day. It worked like a dream, for the first month. The problem with it? It's teflon, inside and out, and in the first month of use, in spite of the fact that I seasoned it just like the manual said, didn't use metal utensils in it, and didn't use abrasives to clean it, the damned teflon started flaking and peeling off the cooking area. Now I don't know about anyone else, but I am fed up with this kind of shit happening. I can't afford to spend $25 every month on a new electric fry pan because the damned teflon doesn't stay where it fucking belongs (which is not in my food, dammit). If it was just this one skillet, I could understand that it might be a quality control issue, but it's happened on every teflon electric skillet I've ever owned.
So I emailed GE to complain, and I emailed Wal-Mart (where I bought the POS) to complain. I got an email from GE telling me to contact Wal-Mart's appliance help line. So I called them. Their advice: Take it back to Wal-Mart and get another one. Yeah, I so want to do that, so that I can take it back for another one in another 3 months, and again in another 3 months, ad infinitum. I think Wal-Mart would eventually get tired of me taking skillets back to them and refuse to replace them anymore.
Now, I'm no stranger to the internet, and I've searched, and searched, and searched for a totally steel electric fry pan. I found one, it's round and 12" in diameter, which isn't nearly big enough for what I want it to do. I may have to settle for that one though, because it's the only one I've been able to find.
Are people so lazy that all their cookware has to be teflon-coated? The only cookware we have that's teflon-coated is the damned electric fry pan, and it's the one I have the hardest time keeping food from sticking to (doesn't matter if I use Pam or oil, food still sticks to it). I have less trouble with food sticking to my stainless steel pots and pans and the cast iron skillets. Those aren't all that hard to get clean afterward either (hot water, dish soap, a good scrubber, and some elbow grease work wonders on them).
I think, once the weather breaks (read *quits snowing*), I'm going to head for the outlet mall over by Mpls and see if there's a cookware outlet that has what I want. There's another outlet mall in Medford, I may check that out too. Nothing like a good long drive to look for unusual cookware to put me in a good mood, yessirree.