In article >,
"Bertie Doe" > wrote:

> "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?

That is what Calphalon Professional Non-Stick is. CPNS has - in fact -
three layers of its formulation of non-stick surface. Calphlon one is a
little thinner metal, and the NS emultion layers are thinner, but still
three layers.

But the advantage of NS on HA is not the added non-stickyness, but that
you have the great heat distribution of aluminum, and the non-stick
surface. The one thing is to NOT overheat the pan, which flash frying
might be able to do (I'm not sure about how hot the temps get or if you
must heat the pan excessively with no food in it). This is true of all
non-sticks. The reason you see so many used cheapy non-stick pans with
ruined surfaces a

1) metal utensils
2) ran through the dishwasher
3) non-stick failed on bottom because it got real hot on bottom, even
with food in it. Thin pans can't spread the heat, so they can get hot
spots which fail.

jt