"Leonard Lehew" > wrote in message
...
> On Tue, 22 Mar 2005 20:49:05 -0500, "Dee Randall"
> <deedoveyatshenteldotnet> wrote:
>
>>Does anyone know if the Calphalon Commerical HARD-ANODIZED is the type of
>>Calphalon's pans that do NOT have the non-stick glaze on them, and are a
>>bit
>>heavier. Well, they SEEM a bit heavier. I seem to remember that the
>>HARD-ANODIZED
>>skillets like to stick and seasoning doesn't help- perhaps it is not the
>>actual Calphalon brand, but the NSF brand.
>>Thanks,
>>dee
>>
> Correct. The hard anodized surface is non-reactive, i.e., it does not
> react with normally acidic foods, but it is not non-stick.

Thanks.
I'm speaking here below only of pans that are NOT non-stick:
Is there any reason one would purchase a hard-anodized pot; i.e. 4 qt.
pot/pan , vs. a heavy stainless steel 4 qt. pot/pan like the Cuisinart or
Kirkland heavy-duty pans/pots.
I use mostly non-stick now, so I'm interested in the virtues of
hard-anodized vs. the heavy-duty stainless.
Thanks so much.
Dee