I'm with you...

I have a set of circulon pans that're ok, but I often find myself--after
I use them--delicately scrubbing my frypan in a circular motion to make
sure to get the crusted food out of the circular ridges.

These pans seem rather delicate--not like my cast iron cookware,which
you can bang around, heat to incredibly high temperatures and clean
quickly with steel wool and a little water.







Keith Vreeland wrote:
> Hi, All.
> I have had a set of the hard-anodized calphalon for about 3 years and I am
> terribly disappointed in it. It seems to have remained non-stick only for about
> two or three uses! I've cleaned it according to the manufacturer's
> recommendations, and it still stuck. I have plenty of good experience with
> seasoned cast iron; and I got tired of buying new Silverstone every few months.
> Anyone else have similar horror stories or advice?