Bought a saute pan in Goodwill for $2.99. Felt very heavy and was still in almost perfect condition. It apparently comes with a removable handle that was not included. I can not find much information on this brand that was apparently made in the 1980s. Wondering if any chowhands have any experience using it. This is my first pan that isn't non stick so I'm curious about the best way to avoid food adhering to the surface.