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Oooo, I have had the same thing, where I had a good pan, but with a plastic handle. I think I did try one pan in the oven, but I am always very careful about that because smoke from plastic, especially from cookware, is usually really super toxic, and I wouldn't want that hanging around in my oven/kitchen. I think the way you did it with your pan on the stove top is the one I would recommend, and I'm pretty sure it's the way I've seen most professional chefs do it, from what I remember? Is there a bigger benefit from doing it in the stove versus stovetop particularly? btw, just discovered your blog, so great! Adding it to my blog list. =) @bsarich
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Feb 3, 2011