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Calphalon Hard-Anodized 12" Skillet - Seasoned, PFOA & PTFE Free - $35 (Prospect Park South)
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Due to its solid construction, it will still last for many years as there is no worries about non-stick coating eventual failure and flaking (and needing a new replacement). Hard anodized is harder than stainless steel and is dense, nonporous and highly wear-resistant for extra durability.
Uncoated hard anodized aluminum cookware has some non stick capability (and needs a little oil or butter to keep food from sticking), can withstand high temperatures, quick and even heat conductivity and distribution, won't chip and non-reactive to acidic foods.
This 12" skillet has sloped sides and flared rim that allow moisture to evaporate quickly so seared meat and vegetables don’t stew in their own juices, and provide a drip-free pour. With its large cooking surface and its ability to withstand high temperatures, this skillet is excellent for searing large, thick cut steaks or to cook/brown/roast an entire broken-down chicken with room to breathe. Great for one-pan meals and from stovetop to oven.
I have also freshly seasoned the skillet, similar to seasoning a cast iron skillet or carbon steel wok, on high temperature on the stove top (for an hour) for a light non-stick (brownish colored) coating (a little oil still needed for cooking but the surface is more slick). The swirling marks on the surface of the skillet is from holding a paper towel with chopsticks to evenly distribute the oil as it polymerized or else splotchy oil markings will result instead. The seasoning will eventually wear off from use and washing with soap, and one can decide to re-season (not necessary for hard anodized surface) or retain the original smooth surface.
Overall, this skillet is in good used condition with some wear and a small area of discoloration, light scratches and a few small pittings visible from regular normal use which do not affect its functionality and performance. It is hefty but not as heavy as a cast iron skillet.
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