Marquis au ChocolatI've had this recipe for ages. It doesn't use ladyfingers, but you could easily line the loaf pan...
Peter A
Better... how much better and better than what? A $10 non-stick pan will cook just as well as a $99 non-stick pan... no non-stick pan can take much heat lest the coating is ruined. Some are not very accomplished cooks so will benefit from non-stick frypans for medium temperature use such as frying eggs... but whereas if someone has just average cooking skills they will do better with inexpensive properly seasoned carbon steel pans. And carbon steel cookware is far more user friendly than cast iron (unless one can't get to the gym).
Last longer than what... even if the coating on the $99 pan lasts twice as long (which it will not) one can buy quite a few new $10 pans before equaling out the score.
Personally I see no benefit to non-stick coating on any stove top cookware... only on some ovenware/bakeware do I see a benefit... anything containing lots of sugar; sticky buns, brownies, pineapple upsidedown cake, glazed ham and the like.
Why anyone needs a non-stick pot for soup, stew, boiling pasta, cooking any liquids, can only be attributed to low IQ pinheadedness... and if expensive high end designer cook pots with non-stick coating, it simply means they have more dollars than brain cells. Professional cooks do not use cast iron cookware, nor do they use non-stick coated.
Sheldon Metalspatula
