Hi all,
I'm trying to decide on what kind of frying pans, sautee pans and stir fry pans to buy...
The Calphalon One infused anodized pans are VERY costly, so I bought a couple of Calphalon hard anodized pans. I THOUGHT they were hard anondized on the inside of the pan because they said "hard anodized" on them. But, when I got them home and opened them up and looked at the literature that came with them, I think they are a teflon-like nonstock interior and hard anodized on the outside.
According to their own literature, hard anodized cooking surfaces sear, release and deglaze considerably better than the nonstick surfaces do and you can use metal utensils on them. I have nonstick pans that won't sear or deglaze worth crap, so I don't need more.
I feel the labeling on these things is misleading.. you buy hard anodized and you should get it as a cooking surface. They don't make it clear on the box or labels that the pan is hard anodized outside but not inside.
So, I think I'm going to take them back unless someone here tells me they will sear and deglaze well. But.. what should I get? I can't pay $180 for a sautee pan which is what the infused anodized pans cost.
Is there a less costly alternative to the Calphalon One infused anodized that won't be nonstick interior surface but will sear and deglaze?
I'm very confused.. help!
blutch
I'm trying to decide on what kind of frying pans, sautee pans and stir fry pans to buy...
The Calphalon One infused anodized pans are VERY costly, so I bought a couple of Calphalon hard anodized pans. I THOUGHT they were hard anondized on the inside of the pan because they said "hard anodized" on them. But, when I got them home and opened them up and looked at the literature that came with them, I think they are a teflon-like nonstock interior and hard anodized on the outside.
According to their own literature, hard anodized cooking surfaces sear, release and deglaze considerably better than the nonstick surfaces do and you can use metal utensils on them. I have nonstick pans that won't sear or deglaze worth crap, so I don't need more.
I feel the labeling on these things is misleading.. you buy hard anodized and you should get it as a cooking surface. They don't make it clear on the box or labels that the pan is hard anodized outside but not inside.
So, I think I'm going to take them back unless someone here tells me they will sear and deglaze well. But.. what should I get? I can't pay $180 for a sautee pan which is what the infused anodized pans cost.
Is there a less costly alternative to the Calphalon One infused anodized that won't be nonstick interior surface but will sear and deglaze?
I'm very confused.. help!
blutch