Originally Posted By: xxch4osxx
Originally Posted By: Linctex
Seasoned cast iron for me.
They just take a little getting used to, that's all.
That's what I use as well. No non-stick stuff for me. I don't want to eat pieces of it when it starts to degrade.
Anodized Aluminum is essentially non-stick, and as it's part of the metal itself, and because it hardens the metal as well, it's not "coming off".
I have two Calphalon Anodized Al frypans, and two Visions Glass pots, and a smallish cast iron frypan, which handles 90% of my cooking duties. But there is also a full set of Stainless multi-ply cookware with steel lids that I use when called for (Cuisinart), and a traditional wok, a cast iron griddle, a Visions double boiler, and so on.
Originally Posted By: Linctex
Seasoned cast iron for me.
They just take a little getting used to, that's all.
That's what I use as well. No non-stick stuff for me. I don't want to eat pieces of it when it starts to degrade.
Anodized Aluminum is essentially non-stick, and as it's part of the metal itself, and because it hardens the metal as well, it's not "coming off".
I have two Calphalon Anodized Al frypans, and two Visions Glass pots, and a smallish cast iron frypan, which handles 90% of my cooking duties. But there is also a full set of Stainless multi-ply cookware with steel lids that I use when called for (Cuisinart), and a traditional wok, a cast iron griddle, a Visions double boiler, and so on.