<keshift@.> wrote in message
...
>I think Calphalon One Infused Anodized saute pans may be the product I
> need, but I was hoping someone would respond with any nightmare
> stories of clean-up and "sticking" of foods in order to give me some
> idea about how it differs from the "non-stick" Calphalon One Infused
> Anodized Nonstick as far as performance goes.
>

I have used Calphalon anodized. It's older stuff and the new models may be
different, but here's my experience. Where sticking is possibly an issue it
is awful. For example, sauteeing chicken. It's like superglue. But for other
uses (soup, etcv.) it is fine.


--
Peter Aitken

Remove the crap from my email address before using.