Customer Comments
I do a good bit of my cooking at high temp's to develop a crust on a hamburger, or a steak, to brown off a thin-cut pork chop before the center is overcooked and that sort of thing. That's tough on a true non-stick skillet and they just can't stand up to that kind of sustained heat. They typically wear out after about 6 months of my rather intense cooking. I decided to try one of the anodized aluminum skillets to see if it was a match for my style of cooking and am pretty happy with it.This is NOT a "Non-stick" skillet, it is stick RESISTANT. Do NOT crack an egg into an un-oiled anodized aluminum pan unless you want to explore it's scrubber-friendly hardness. The egg will stick like white on Mitt Romney!However, if you want to develop a fonde on the bottom of your skillet while searing a steak so you can deglaze it with a splash of red wine, this is the pan for you. If you want to saute' a stir-fry dish, this is a good pan. It excels at high temperature cooking, though you should have good ventilation when doing so as the aluminum is said to give off harmful vapors. I have a good vent fan that exhausts to the outside so I'm not sweating it.The pan is VERY scrubbable and you can use a stainless steel scrubbing pad without worry. You can use metal utensils like spatulas and spoons and not worry about scratching the surface. You can use a two-pronged meat fork to stab into a steak when flipping it and not cringe because you will NOT hurt this surface. It's harder than stainless steel!I bought one about 10 years ago and we are using it in our travel trailer so I am buying this one for the house. I HAVE, recommended it to friends.

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