"jt august" <wrote in message
> 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

It's funny, when you see celeb tv cooks being interviewed in their
workplace, they mostly use stainless pans. Hardly a non-stick surface in
sight and there has to be a reason for this.

Bertie