Newsletter Subject

The best nonstick pans, tested

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epicurious.com

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epicurious@email2.epicurious.com

Sent On

Sun, Nov 3, 2024 12:03 PM

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Plus, brioche-crusted salmon  ‌ ‌ ‌ ‌ ‌ ‌ ‌ �

Plus, brioche-crusted salmon  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View in browser]( | [Manage preferences](newsletter=epi) [Epicurious]( [Two pieces of Brioche Crusted Salmon on plates, served with salad and wine. ]( [Brioche-Crusted Salmon]( With just a few slices of brioche and a single skillet, you can achieve a crisp, buttery crust on your fish, no searing required. It’s a trick beloved by fancy restaurants but easy enough to deploy at home on a weeknight. [GET THE RECIPE]( [Five of the best nonstick pans laid out. ]( [The Best Nonstick Pans, Tested and Reviewed]( Burnt-on bits begone. With a good nonstick skillet, your fried eggs will slide right off the pan and you’ll be flipping pancakes and omelets like a seasoned diner chef. We tested a bunch of leading models. Read on for the best and how to protect its coating. [READ MORE](     THIS JUST IN [All of Our Recipes, at the Touch of a Button]( Find these recipes (along with 50,000 more from Bon Appétit, Gourmet, and Epicurious) on our iOS app. Download now to start your free trial. [DOWNLOAD NOW](     TRENDING RECIPES Under the Sea Turn your fresh catch into a lemony main, a burnished sheet-pan dinner, or a brothy stew. [Four sole fillets topped with butter, chopped parsley, and lemon wedges on a serving platter.]( Classic Sole Meunière [COOK NOW]( [Broiled cod with fennel and orange on a dark blue plate with a fork.]( Broiled Cod With Fennel and Orange [COOK NOW]( [Gourmet's Bouillabaise recipe in a bowl with a spoon with slices of bread on the side.]( Bouillabaisse [COOK NOW]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe]( Copyright © Condé Nast 2024. One World Trade Center, New York, NY 10007. All rights reserved.

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