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(Keith Vreeland) wrote in
:

>Hi, All.
>I have had a set of the hard-anodized calphalon for about 3
>years and I am terribly disappointed in it.
(snip)
>Anyone else have similar horror stories or advice?

I bought a few peices of very expensive non stick a couple yrs
back and I cooked in them, cleaned them, and pampered them
according to manufacture recommendation. The end result?
The were terrible at sticking and the nonstik surface started
going bad within 5 or 6 months.

I swore i would never buy another expensive pan or skillet that
claims non-stick.

I use my 60 year old cast iron without muss or fuss or my
commercial 18/10 stainless remembering hot pan + cold oil = no
stick and also that the temprature controls on the stove go both
ways from High to Low and all points in between.

For those occasions i do need non-stick, about once every 6
months I go to my local generic-Wal-K-whatever-Mart and spend
about 30 bucks on the 3 or 4 pans and skillets i like to have in
non-stick. Like clock work, in about 6 months time they begin to
show signs of breakdown and its back to the store.

BUT, it's much cheaper to spend $60 every year than it is to
spend $200+ every year.

JR Mapes