It's time to replace my trusty Kitchenaid 10" nonstick (hard-anodized aluminum) skillet. I got it some 3-4 years ago and seems that they redesigned the pan. The new version is a tad too deep and the sides are too upright. http://www.shopkitchenaid.com/product...
I was considering the All-Clad non-stick but I think it's too expense. I don't consider non-stick pans to be lifetime investments because no non-stick surface lasts forever. Does anyone own one and can prove me wrong?
I do prefer the hard-anodized because it seem to last longer than a coating but I'm not sure what kind of non-stick surface All-Clad uses. All I could find on it was that it's "top-of-the-line."
Updated 2 months ago | 38
Updated 2 days ago | 9
Updated 5 months ago | 21
Updated 2 months ago | 24
Updated 2 months ago | 13