Peter Huebner wrote:
> Scanpan. They've developed a metallic non-stick coating, I think it's titanium
> based from memory. It's so tough you can use a stainless scouring pad on it
> without injury to the surface, yet it cooks with virtually no oil unless you
> need the oil for heat transfer. I've had mine for about 8 years now and it's
> just brill. You can get it much hotter than teflon, too. Very expensive to buy,
> unfortunately. Somebody has just scragged my LeCreuset skillet so I'll soon own
> two Scanpans, I think.
>

Is that the one you can just wash clean by heating up some water and
soap in the pan?