I inherited a collection of Anolon pots and pans when my wife turned over the cooking chores to me. They have a lot of weight and my guess is there is a lot of steel in the metal. All of it is non-stick. Non-stick, however, is a myth in my humble opinion. The instructions supplied with Anolon clearly state that the pan temperature should remain under 375F in order to maintain the non-stick quality of the coating. Fair enough for the warning, but no chef can prepare a decent meal at that temperature; well, nothing more complicated than scrambled eggs. Anolon isn't alone in their warnings. I've purchased several pans over the years and they all lose their non-stick qualities after about a year of normal use. This applies to Teflon as well as whatever Anolon uses. I got a ceramic coated fry pan at Target and it did well for a few years. At that point the burnt grease was too embedded into the coating for it to be not sticky. Ceramic coatings seem to last longer than Teflon, but I think the concept of no stick cooking pans is mythological.
Oxolic acid, eh? I'm going to start looking for it tomorrow. However, it sounds like something I might need a background check to purchase.
![Mr Green :mrgreen:](./images/smilies/MRgreen.gif)