John Kuthe wrote:
>Brooklyn1 wrote:
>
>>For non-stick cookware nothing beats properly seasoned stainless
>>steel... only needs to be seasoned once, seasoning can't come off, is
>>naturally non reactive, withstands highest cooking temperatures with
>>ease, and needs no special care.
>
>What is this majic coating

I never said it's a coating... it's a treatment that's commonly used
for many applications to make metal [relatively] non stick. The
process has been described here in detail several times previously.
Just because you don't know something doesn't make it magic, it makes
you ignorant. You'll have to hunt and peck some but you may learn
something:
http://en.wikipedia.org/wiki/Honing_metalworking
http://en.wikipedia.org/wiki/Honing_(metalworking)
http://en.wikipedia.org/wiki/Honing_...Plateau_finish
http://en.wikipedia.org/wiki/Superfinishing
You have lots to learn, this is just a beginning:
http://bbs.homeshopmachinist.net/showthread.php?t=26134
Something between a #4 & #5 finish is a goal:
http://en.wikipedia.org/wiki/Surface_finishing
Read and note the background image of this web page:
http://www.precisiongrinding.com/Pla...ound_plate.htm

It's actually easy to make a ss pan non stick but most folks haven't
the cojones to remove the shiney/mirror factory finish.