In article >,
KLS > wrote:

> 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 haven't tried cast iron, myself. I have one that needs to be
sandblasted, washed, self-clean cycle dried, and then fresh seasoning.
After all that, I'll be able to judge cast iron.

I will say that I got this pan as an inheritance, but the grandmother
who had it had not used it in over 20 years, thus the current condition.

jt