circulon/nonstick VS calphalon/nonstick???
I have nice stainless steel cookware but I do like the non-stick for omelettes, fried eggs, grilled sandwiches etc.
I have a large circulon pan which almost doesn't seem like a teflon type coating. I have had it for 5 years, no scratches or anything. It almost has like a tiny ribbed affect. I have also heard great things about calphalon.
Does anyone know if all the circulon or calphalon have this type of coating? I could almost take a knife to it and it wouldn't scratch. It is almost like a baked on type coating. Which do you think is best?