Harold McGee is no flash in the pan.

Just when I am contemplating a change in the type of pans I use, Harold McGee has written a highly illuminating and scientifically thorough article on a variety of pans and how they manage heat, oil, and the scorch-free release of foods. Do read the entire article, for his conclusions have more to do with cooking technique than the pans themselves.   Here's the LINK.

Harold McGee is rightfully and universally admired for his book On Food and Cooking: The Science and Lore of Cooking.

Thank you, Mr. McGee!