"jt august" < wrote in message
> In article <> "Bertie Doe" wrote:
>
>> Thanks jt in fact I did read on Meyer Prestige that hard anodised
>> compares
>> well with s/steel for hardness.
>
>
> I favor these pans whenever I need a fond, or I am cooking with lots of
> moisture, such as a dishes with wet broth or wine sauces. I avoid eggs
> in these pans.

The problem is this, my wife is from Hong Kong and does enjoy flash-frying
bacon and eggs for breakfast. she starts with the bacon, then later adds
eggs (beaten) and cooks at high temperature. I suppose, if I opt for hard
anodised, I need to get one with a heavy base.

If HA in itself has non-stick qualities, then HA + a layer of non-stick
finish, would give you a second line of defence?