Re: query about non-stick pans
I had a calphalon sauce pan (the one with the enamel coating i think) i used only for chai or sometimes to make milk based desserts. And i was very careful with it as in using a wooden spoon to stir or not immerse in cold water if its hot etc etc. BUt it still got ruined after less than a year :( :( :(
my mom on the other hand has the hard anodized one by calphalon and so far its working out great for her.