I think the only non-stick pan worth having is a skillet/fraying pan (or two, in different sizes). I don't think any of the name brands make that great of one. My preferred approach is to go to a mediocre store, like Target, and try to scratch the surface of all of the no-name nonsticks in the kitchen section. The one that doesn't scratch I buy, keep about two years, and replace.

They look hard anodized on the outside, but the inside is still a nonstick coating. But a good one.

And they're made by Allclad, so it's interesting that one of the PPs doesn't like Allclad nonstick but likes Emerilware nonstick. I think they perform about the same except for about a $100 price difference on the 10" and a $30 price difference on the 7". (Each 19.95 for the Emerilware version.)

Hard anodized. Not sure if they do stainless/nonstick.

bump

Bump

For you Emeril pan users. Which do you have the hard anodized nonstick, or the stainless on the outside, nonstick on the inside? I want to put one of these on my amazon wish list!