I use a couple of $5 cast iron fry pans that are seasoned just right. Nothing sticks to them.
Dave On 12/20/06, graywolf <[EMAIL PROTECTED]> wrote: > Wow, that stuff is expensive. Back in the 80's I had some hard anodized > frying pans that were great. No non-stick, metal handles, not > outrageously expensive, the best frying pans I have ever used. I keep > looking for something similar but everything I find is Teflon lined, I > hate Teflon. So, I am using cast iron pans now. > > > Paul Stenquist wrote: > > > I'd recommend the Calphalon hard anodized over any pan with a non- > > stick coating. You don't need the coating if you break it in right, > > and your pan will last forever. I have some Calphalon pans that are > > twenty years old. I can make an omelette in my 8 inch skillet and > > turn it to do the flip side. It has a beautiful glazed surface, > > better than anything in teflon. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
