This pan is the workhorse of my kitchen and my favorite thing ever, so when the non-stick coating started to flake off I knew I couldn't cook without it. The newer models from Henckels are either stainless or ceramic on the inside, but since I don't need the non-stick it seemed a shame to throw the pot away just to buy a new stainless one. I may be attached to it also.
So I took it to an auto shop and paid them 20 bucks to sandblast away the non-stick on the inside and all the carbon build-up on the bottom. The inside and bottom are now totally virgin metal, but I'm not sure exactly what metal that is...Plate steel? Some other steel alloy? Hard to tell from the pictures, but the surface is dull grey and smooth to the touch, with some speckling (which actually looks like a metallic paint coat on a car) that I think is a result of the sandblasting and not a properly of the metal itself. The pan is a 3-ply, so you can tell by looking at the edge that there's a steel top layer (which got sanblasted), a thicker aluminium middle later, and a stainless steel bottom layer (which also got sandblasted).
Out of curiosity, I cooked an egg on it with a good spray of Pam and it's easily the worst surface I've ever cooked on. Instant sticking and burning on contact, unless I were to use a sea of oil or butter... I'm wondering if I should season it the way one does with cast iron, perhaps after a very fine final sanding?
At the very least, I wanted to put up some pics and try it out since this is something people seem to ask about often, but there aren't that many photos of the result in a non cast iron pan, as far as I could tell.
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