SC - Re: Bread making Platina style (long)

[Elaine Koogler]

True, but we use our nylon spoons/whisks/etc. on our Calphalon as well...we have
been told that it helps preserve the anodized surface.

Kiri

Morgana Abbey wrote:

> Actually, I got to use Calphalon at Pennsic.  Countess Elaina's kitchen
> is equipped with it and it was heaven.
>
> I see in the last Chef's catalog that there's something on the market
> with a ceramic surface.  Anyone see/handle it?
>
> It's also been my observation and experience that professional kitchens
> avoid non-stick pans because they don't want to have to keep 2 sets of
> utensils.
>
> Morgana
>
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