"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.

Maybe this is splitting hairs, but I was told by a clerk in a cookware store
that anodized aluminum is less reactive, but not totally non-reactive.
Anyone have an opinion? I wouldn't buy the stuff simply because you can't
put it in the dishwashers.