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Kickaha
Veteran Member
 
Join Date: May 2004
 
2008-08-02, 15:39

Quote:
Originally Posted by Fooboy View Post
I'm getting more confused.

So would a good set of anodized aluminum work best for all around? ... without any coatings?
That's what we use. The only thing you have to look out for is jabbing it with a fork or knife. At operating temps, the coating can get a little brittle, and a sharp stab can cause damage. But, I can scrape the hell out of it with a spatula, and never hurt it. In fact, you'll end up with bright shiny streaks on the pan that look like scratches... but they're the metal from the *utensil* being left behind, and will wash off. Hard stuff.

But definitely look into alternates for more specialized cooking. Cast iron is great, Le Crueset is fabulous, etc, etc. Think of them as tools - the right tool for the right job.
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