"KLS" > wrote in message
...
> 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.

I have a cast iron square skillet, with ribs which have a non-stick finish.
It's also got a removeable handle, which is handy for the dishwash machine.