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Cookware

Hard Anodized (sp?) vs Non-Stick

xnyorkr | Feb 12, 200707:38 AM     12

I'm a little confused about non-SS pans. I have some non-stick pans (Calphalon and All-Clad), and they clearly have this shiney, charcoal gray stuff on the cooking surface that I assume is a coating of non-stick like Teflon or something.

But I have another charcoal gray Calphalon pan that *doesn't* look like it is coated with anything. I think it may be the annodized (sp?) stuff? Does the annodized stuff -not- have a teflon-like coating?

I used that pan this weekend to cook veggies in butter, and I noticed there are now spots in the cooking surface. I cleaned it with dw liquid and a non-abrasive scrubbie, and it still looked like there was stuff on it, and the surface was spotted a darker gray color. So I boiled some water-with-baking-soda in it. I'm sure it's clean, but still has spots in the cooking surface. I don't think the spots affect the pan's performance, but I am not sure. I'm actually flabergasted that a pan made by Calphalon would spot at all, esp since I haven't used this pan more than 4 times (it's new).

What do you think? Thanks.

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