On Thu, 08 Jan 2009 11:05:06 GMT, jt august > wrote:

>Of my now 37 pots and pans, my faves are the Calphalon Professional
>Non-stick and Calphalon Commercial Hard Anodized. The HA is not a
>non-stick surface, but the hard anodizing process turns the surface of
>the aluminum into a non-porous, super smooth surface similar in many
>ways to a stainless steel surface, but with a natural tendency to be
>less sticky than stainless.

Do you cook with those old cast iron skillets? I just purchased a
Wagner #10 and a Griswold #8 from a local guy for $25 (unbelievable),
and the Wagner cooks like a dream. It almost seems easier to cook
with than my well-seasoned Griswold #10: wonder if the slightly
thinner iron makes a difference.