In article >,
says...
> In article >,
> says...
>
> > Did you believe that commercial kitchens use Teflon? No....they
> > don't.
>
>
> Do you know why? Because it is not durable enough. Anyway, many
> commercial kitchen do use non-stick when it is warranted and preferred
> by the chef.
>
>
>
>

Indeed. I have a Lincoln Wear-Ever 12" non-stick skilet with sloped
walls. I paid a grand total of $47 for it and it's great for stir fry,
omelets, anything that benefits from non-stick.

It's a heavy skillet, distributes heat evenly, and is an all around joy.
The SO has been warned NEVER, EVER to overheat the pan or use metal
utensils in this pan under penatly of disfigurement or death. Well,
maybe that's a little harsh the pan was less than $50.

Here's one site that sells the 4012:
http://www.dvorsons.com/WearEver/WearEverCookware.html

I've got a local shop where I buy my pots and pans. So far I've picked
up a nice 16qt. stainless steel pot with lid, a nice baking sheet, and
this pan. I'll be grabbing one of the cast irons from this place next
month.

Little by little I'm rebuilding my stock of pots and pans with higher
quality.