On Mon, 30 Jun 2008 18:29:13 -0400, "cybercat" >
wrote:

>
>"sf" <.> wrote
>> My Mom's Revere ware is the main reason I've never bought SS pots and
>> pans. The new type looks great, but I keep remembering the sheer
>> horror of cooking with that d*mn RW. It was a great day when a cast
>> iron fry pan appeared somehow and it was even better when anodized
>> Calphalon came into existence (although I've never had the nerve to
>> buy a Calphalon fry - saute pan). I bought mine mumble mumble years
>> ago. They look terrible now, but still cook great. I wonder if
>> Calphalon trades in old pieces that are losing their coating?
>> Actually, I'd just like them recoated.
>>
>
>I'm confused. You have never bought a Calphalon fry pan, but you have a
>Calphalon fry pan?
>
I have sauce pans of various sizes and a stock pot. No fry pan.

>And what coating? Nonstick?? I have the regular Calphalon, and you can
>take scouring powder to them. In fact, it is recommended.
>
This is the original type of anodized coating which is dark gray, not
black, (I think they've improved it over the years) and it's wearing
pretty thin, in fact I can see the base metal in spots. I'm wondering
if I can get them recoated somewhere.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West