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Cookware

What kind of pan am I looking for?

leca | Sep 11, 201509:17 PM     52

I need a pan that can brown, sticks less than cast iron or stainless (but does not need to be non-stick), and that can be used at high temps (such as highest setting on home electric range).

I generally do not like non-stick. I use it for eggs and things that need a gentle cooking, but the pans are too disposable. You have to baby them, cook so low that nothing browns, and even then you might get 6 to 12 months out of it before it chips into toxic chemicals and has to be thrown out.

I have an older no-non-stick hard anodized aluminum pan that has exactly the cooking properties I am looking for. The problem with it is the bottom must be slightly rounded (looks flat) because it spins on my flat electric stove. I would also like a larger size.

The problem is I cannot for the life of me find hard anodized aluminum that hasn't been compromised with non-stick coating. The Calphalon website even said they don't make them without non-stick anymore. I don't know why you would put a non-stick coating on a pan that could otherwise be used at high temps, thus defeating many uses of the pan. As well, why would you buy a premium pan just to have the non-stick coating chip off within a year or so?

Does any manufacturer make the old fashioned hard anodized aluminum pans without teflon/non-stick? Is there something else that has similar cooking properties? I don't mind spending some bucks on a "commercial" brand. Surely restaurant kitchens cannot be buying nonstick.

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