> new. But try and cook an egg (with chile sauce, to make things more > on-topic) and it needs to be pried and poked from many different angles, > center bit sticking and braking the yolk, of course. This in a non-stick > pan with a generous glugg of olive oil. I cook with gas.... > > Steve > Wilderness > South Africa Just read most of the replies to this but am pleased with my non-stick Calphalon--they do say _not_ to use canned spray oil (PAM) with them as the (iirc) lecithin makes them sticky and fills the pores, requiring deep cleaning (with Bon Ami or similar stuff). A hand pumped spray with grapeseed oil works. The calphalon has a rather 'orange peel' like surface, and to tell the truth for eggs I use an inexpensive nonstick I've had a few years, my last bachelor pan, that works better. Smooth finish, but is starting to show its age. The calphalon is life-timed. And heavy, as Rael pointed out. I've purchased some Calphalon nonstick muffin pans which suck, don't work, are worthless. And some double-bottomed cookie sheets which are ok. The pans are best. Riley