jawnn
Senior Cook
- Joined
- Nov 10, 2011
- Messages
- 119
I was just looking at Caliphalon pans on amazon, and all were non-stick with what ?
But they also had a stainless steel multi layer and a cast iron. So I did not see one that was just bare anaodized surface.
That would be the best thing, then smolder on the oil , not too high tech stuff that can come off.
But they also had a stainless steel multi layer and a cast iron. So I did not see one that was just bare anaodized surface.
That would be the best thing, then smolder on the oil , not too high tech stuff that can come off.
My hard anodized Calphalon pan had no coating. The anodizing process made for a very smooth and slick surface all over and that surface was harder than steel. Good stuff.