"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.
>
> A funny beast, the hard anodizing process. I HA'ed piece of aluminium
> has a skin that is only 2 thousandths thick. That is machinist /
> engineers language for saying that the skin is .002 inches think, or two
> one-thousandths. For a scale, a human hair can range from .004 to .009
> typically, with certain hairs on the body being as thick as .014. The
> average of human head hair is roughly .006, so by comparison, the skin
> of a hard anodized piece of aluminium is roughly one third the thickness
> of a human hair. But this thickness is incredibly tough, able to
> deflect the shock and friction that a steel utensil or knife can
> inflict.
>

Thanks jt and all and here's an update. One feature (or lack of) I forgot to
mention earlier, was the fact that 3 earlier non-stick items failed due to
them having wobbly handles. This is were the handle is secured to the
saucepan or fry pan with a nut and bolt or Phillips screw. Over time the
dishwasher has rusted the fastenings, beyond the stage where they can be
tightened.

We were browsing in the houseware section of the supermarket, they had some
ultralight stuff at £6, but some own brand 10" hard anodised heavier (2 lb)
pans at £13. In addition to HA they were also had a gray non-stick surface
on both sides. The big plus was the fact that the handle was fixed on with
0.5" dome rivets on both sides.

Works great, but early days yet and time will tell. But it plugs the gap
between our small and large frypan. Perhaps one day I'll regret not getting
a German or Italian high-end one at £30 - £40, but heck if it lasts 5 years
I'll be pleased.

Bertie