There is no doubt that heavy gauge aluminium is the very best conductor of heat, no sticking-no catching-no scorching when making omlettes and sauces. I would banish the non stick brigade entirely, having suffered so many peeling, scratched and useless non stick non starters.
Manufacturers needn’t talk to me about being careful- you know never having the heat high and using plastic forks and spoons etc. I am a cook and if I want to sear a steak, I want the pan to be blasting hot and I don’t want to then turn my steak over with some flimsy plastic fork that the heat will melt.
Fortunately about three years ago, I discovered a range of pans made from heavy gauge aluminium but with a non stick surface of titanium, which is forty times harder than stainless steel. So at last, high heat - no problem, metal utensils – no problem. Expensive but one purchase is for life, so cheaper than a long line of dismal failures. All the frying pans have lids and even the handles can withstand an oven temperature of 500F (250C) which means the frying pan can then double up as a shallow casserole or roasting tray.
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