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writes:

> I expect to pass them down to my grandkids.

They're great pans, but the anodized layer does eventually wear off. I
have one of the 3.5 qt Windsor pots (a slightly older model, with the
solid handle attachment instead of the modern perforated one), and
after five years of heavy use (daily cooking in a six-adult household,
plus a 10-20 person dinner party every week), the bottom half of the
inside is down to bare aluminum. Still entirely usable, but not quite
as nice. My mother has experienced the same thing, as well as quickly
stripping the anodizing off of one by setting sugar syrup to boil in
it and then falling asleep...

I'm curious to try the Calphalon One line, even though I've mostly
been using the hard-anodized rather than the nonstick up to this
point (with the exception of the crepe pan, which is absolutely the
most non-stick non-stick pan I've ever tried).

- Nathan