In message , robert
writes
In message , Tim W
writes
js.b1
wibbled on Monday 14 December 2009 00:30

On Dec 14, 12:07 am, Alan wrote:
It probably the hot spots on cheaper pans that
cause the food to stick and/or any coating to fail.

Prestige copper bottomed stainless last fine, come clean fine, copper
spreads heat fine.

Can't answer for SS. The best non stick I've had to date have been Meyer
Analon. Those have suffered hideous abuse by others but have managed to last
about 5 years. For the first 3 years, they were fantastic - the most
absolutely non stick coating I've come across. The frying pan got dishwashed
so that died (being ali) but the pans have mostly suffered from scratching
(wrong tools used).

Now I've beated into everyone the importance of looking after these things,
I'm going to try one of the Meyer Circulon Infinite range next, out of
interest - supposed to be dishwasher proof.

We have been using Meyer Circulon for a few years and they are very,
very good provided that you look after them and use the correct
utensils (they don't go in the dishwasher).

Yup, we have some Circulon ones here as well, they are still doing well.

Other than scrathcing, what seems to do for the non-stick is
overheating, this seems to be mostly problem with frying pans though
--
Chris French