As a professional cookware tester, I field a lot of questions from friends and family. Can you broil in a nonstick skillet? Is it okay to substitute Pecorino for Parm? What’s the best air fryer?
(The answers, by the way, are: no, most of the time, and the Instant Vortex 6-Quart Air Fryer.)
I recently received a frantic text from a friend. She was messaging with the kind of urgency I usually only see around Thanksgiving, when guests have started to arrive and the turkey isn’t done. She included a photo of her All-Clad skillet—the cooking surface coated in a bronze, sticky substance—and an all-caps question.
"IS IT RUINED?!"