"and grilled cheese, why would anyone use non-stick for grilled cheese, it wouldn't make it nice and toasty on the outside would it?" Interesting... I never thought that grilled cheese was cooked at a hot enough temperature that nonstick would make a difference. Jenathegreat's post got me curious so I did a test. I cooked one side of a grilled cheese sandwich in a nonstick pan (inexpensive aluminum), and the other side in an uncoated pan (Calphalon One Infused Anodized). The side cooked in the anodized (not nonstick) pan browned much more evenly, and was crisper. Both pans were preheated on burners set at the same setting. (GE Profile Performance glass top stove set at 1/3 of maximum heat) The anodized pan cooked a lot slower, making me think the burner temps were not the same, despite the same setting on the knob. The butter (margarine actually) did not sizzle nearly as much in the anodized as in the nonstick pan. The anodized pan is thicker so maybe it needed more time to preheat, but since I cooked in the nonstick pan first, the anodized pan had more time to heat up. Anyway, this single sample, relatively uncontrolled test produced a much nicer toasted effect in the uncoated pan than in the nonstick pan. So thanks to Jenathegreat for opening my eyes about sandwich grilling techniques.

I've had this happen with ANYTHING made of stainles steel, when it's been scrubbed, for at least the last 30 years. My kitchen sink, cookie sheets, skillets, etc. I've had many of the things for over 30 years, so it's not because they're "new" or "coated". After scrubbing I always wipe then with paper towels until the black residue is more or less gone, and then rinse and dry once more. I don't want whatever it is in my food. I contacted Scotch-Brite because their green scrubbers are what I usually use, and I hope to hear back from then in a couple of days. Somebody somewhere must know... I'm just so glad to see this thread about it. I haven't been able to find an answer -- or even find it mentioned -- anywhere else.

yes! by Curtis Stone on HSN. I bought 2 skillets a bit over a yr ago and if anyone breaks in to steal them - they'll be dead ducks. I love those things! they're awesome. i worried at first cause they seemed a bit heavy for me - and had 'spots' inside (the coating). i don't like spots. but i decided to give them a try (30day return). And no way would i return them! i had burned up my cheap Teflon type no stick skillet frying potatoes and hadn't replaced it yet (I usually only get to W and the grocery - so what were the options?). then one day i saw Curtis on HSN attempt to burn a skillet. I tell ya I saw flames come up around that thing. then he just wiped it out with a towel and it was all fine - and clean! they had 2 skillets for about 50.00 that day TS and i ordered them asap. I love them. It tells about the coating on the website. they say his pots/pans are the #1 selling product over all categories they have. I know why. And you can use metal utensils with them. btw, those pans DO just wipe out. I know there are things and times i just don't make something 'cause I don't want the clean up problems. No problem with his pans. just recently, he came out with bakeware with the same coating - and i ordered a set. so far, I've used the bread/loaf pan (comes with an insert to keep things out of the grease / drippings). I used it to make a half recipe of the green bean casserole, and used the round cake pans to bake chicken in. I could just wipe them out with a paper towel if i wanted. I usually wipe out any drippings (that i don't save - like chicken) with a paper towel before putting in my dishwater. but even hand washing them is a breeze - a few swipes and I'm done. no more letting my 9x9 pan sit in dishwater to soak - and then still scrubbing away at it. I'd taken to using an sos pad on it. no more of that. watch for when he'll be on again and they usually have a good sale when he is. And he is so fun to watch cook too. They also have short videos for some items that you can watch anytime. I'd really limited my cooking before - more because of the clean up. Just too much work for me anymore. I think the coating is ceramic - i know he says it's 4 coats of whatever. I forget the name of it tho. I do have 1 other 8 or 9" skillet like my old one, but i haven't used it since I got these new ones (over a yr ago). I think it'll be taking a trip to the GW.

I can detect tiny amounts of salt in anything sweet, and I prefer it without. A lot of people are used to having salt in everything and therefore do not notice it particularly, but if you ever go on a salt-free diet, you will start to notice salt much more easily when it is added back in. I am part of the 5% who does not consider salt a universal flavor enhancer - it works for some foods but not for others. I like potatoes, squash, celery, lettuce, and corn with no salt at all, but I do add salt to spinach and kale or anything that is bitter rather than sweet. I do not like the combination of salt and sweet. I do add salt to eggs and also to most recipes that have flour. I do not use salt in candy, ice cream, pudding, or chocolate. For me, 1/3 tsp of salt per half a cup of butter is a very large amount.