I have a cast iron pan that I inhereted 20 years ago when an old uncle died. It's a lot older than me but still is the best I have tried.
DagT > Fra: "David Savage" <[EMAIL PROTECTED]> > > 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 > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
