Clipper Natural Aluminum No Grip Fry Pan

I tried several different seasoning techniques...nothing works.Everything sticks to this pan...destroys anything I try to cook, even with oil applied!

Okay, first of all, one of the biggest myths is that you need to have very expensive kitchen accessories.You don't.Prior to the modern marketing era, how did our parents and grandparents cook?How do people cook and eat in poor countries, or places where they don't have designer label cookware in overpriced "foodie" gourmet shops?

If you go to any high -end restaurant, and look in their kitchen, you will not find an All-Clad Copper Core 14-Piece Set, or anything else that cost more than your monthly rent.Actually, you won't find anything that will even cost a car payment.If you ask any professional cook what they use day-to-day on the line at the saute station, they'll tell you it's simply commercial cookware.Nothing fancy.What is commercial?Usually something cheap.Like this cheap pan.

At my house, we use cast iron.Not some overpriced designer brand like a Le Creuset Cookware Set , 20 Piece.Just the simple hardware store and sporting goods store items hat I have accumulated over the years.That's right.We cook our meals with camping gear.Remember, if it taste good when you're camping, it will taste good at home.Nothing makes pancakes, eggs, and bacon better than a cast iron pan.And when you have well seasoned cast iron, nothing sticks to it.

But despite all the benefits of cast iron, that's not what we're here for.We are here to talk about this pan.

Now what is the big deal with this pan?Why do I own, not just one, but two of these?

My current bed-wench was complaining about the cast iron.It is heavy.I agree.I can see how a wench, given a choice, would not want to heft a cast iron pan.She still has a hard time with not using soap when cleaning my cast iron, and she still hasn't gotten used to continually heating and oiling the cast iron pans to keep them from rusting.

This pan is made with aluminum.That makes it light in weight, and it resist corrosion.My wench can wash it in hot soapy water, and doesn't have to heat and oil it after washing.This pan is light enough for my wench to flick her wrist and flip the food in the pan.Get two.You can flip one over the other, and use the second pan as a lid.10' is a good size for cooking a plate of food.Need to make two plates?That's what the second pan is for.Aluminum tends to take heat, spread it out, and dissipate it.This is why heat sinks are made of aluminum.How is this good?Heat rises.The pan takes the heat from your burner, spreads it through the pan (evenly), then releases it (upward) into the food in your pan.The surface is very easy to clean, which allows you to wipe and wash, then move on to cooking your next dish before the pan cools off.And since aluminum is light in weight, you have a decreased risk of injury if you're cooking on the line and flipping food all day.

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