Nonstick Anodized and wot does 'infused' mean??
The shop person at BBB said "hard anodized" doesn't exist anymore except in Non-Stick. The NS layer seems to defeat the whole advantage of using hard anodized aluminum for braising and caramelizing? And further NS being a carcinogenic. Any comments?
Is there any advantage to having a NS material in sauce pots/worth paying more? I see Calphalon has a 12inch fry pan ($150) that is "hard anodized" infused. Is this the same as the NS hard anodized?
I see the Cuisinart 2 qt (cheaper than the Eware with no copper layer) comes in SS and Hard Anodized at the same price. Any benefit one over the other for this size pot?