Kalmia wrote on Wed, 24 Feb 2010 05:13:35 -0800 (PST):

> On Feb 23, 9:29 pm, ImStillMags > wrote:
>> On Feb 23, 5:48 pm, Chet > wrote:
>>
> >> Well it's that time again about a yr or less and I am after
> >> another non stick prying pan, I had a few different over
> >> the yrs, mostly SS with a non stick coating. been thinking
> >> of this new greenware with the ceramic type coatings. 11"
> >> or 12" size is what I am after. any suggestions on
> >> a quality pan.
>>
> >> Chet
>>
>> Is there a good restaurant supply store near you? If so,
>> spend the extra bucks and get a restaurant quality pan.
>>
>> Or........get a Caphalon pan. They wear like iron.

>I have a Calphalon - sure it wears like iron, but the nonstickability
>long gone. And I treated it with nylon tools etc.

There does not seem a consensus or perhaps there is a difference of
opinion about use of non-stick pans. I do not use much fat or oil when
cooking and I wonder if there is such a thing as a pan that retains its
original non-stick qualities after, say, six months. I am prepared to
use wood and plastic implements. The loss of non-stick quality is very
gradual and I don't often notice it until I can't make an omelet without
scraping hard.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not