jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
And I was looking at these new hard anodized aluminum pans that are “non stick” (Anolon 83324 Bronze Collection). But they do not tell anything about what makes them “non-stickable”. Can I burn oil onto the surface to replace what ever it is when it come off??
And they claim that the surface is twice as hard as stainless steel, with out telling how thin the anodized part is. So I expect the pan to disintegrate with in a few years.
Do you think that a cast iron crepe pan would be a better idea. I know how to season it, but I don't know how often I would have to do it.
And they claim that the surface is twice as hard as stainless steel, with out telling how thin the anodized part is. So I expect the pan to disintegrate with in a few years.
Do you think that a cast iron crepe pan would be a better idea. I know how to season it, but I don't know how often I would have to do it.