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Old 05-17-2009, 09:33 PM   #11
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Yeah, I agree. I think I'm gonna stick to the nonstick option even though the carbon steel benefits do sound enticing I don't think they outweigh the additional hassle of cleanup and proper care.
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Old 05-18-2009, 12:00 AM   #12
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Brings back memories. Many years ago my college roommate and I got by for two semesters with only a covered electric fry pan. We cooked and baked everything you could imagine in it, even cakes and bread. But don't ask me for recipe suggestions; that was in the early 60's. Yes, electricity was invented by then. LOL
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Old 05-18-2009, 04:07 PM   #13
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Sounds luxurious...my college days were mostly grilled cheese and ramen...both made in the same old beat up 12" skillet in the shared kitchen...
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Old 05-18-2009, 04:30 PM   #14
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Have you thought about hard anodized pans?
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Old 05-18-2009, 08:37 PM   #15
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What do you mean mama? Are you talking about a hard anodized interior (that is without a non-stick coating)? Does that even exist? If so, how non-stick is it?
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Old 05-18-2009, 09:25 PM   #16
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You can read about it here: Calphalon FAQ They are not "non-stick" but stick resistant.
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Old 05-18-2009, 09:31 PM   #17
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Thanks! Yeah I saw that before. The only problem is price as it does nearly break my budget limits, but still doable.
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Old 05-18-2009, 10:54 PM   #18
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Check them out on ebay. You can usually get them a lot cheaper there.
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