Calfalon anodized-for when you don't want non-stick. We have an 8 inch sauce pan that I mainly use for browning things. OK, ok, and when I don't want to go outside and use the grill (read: completely strip the grill and clean it, then rebuild it). Bad me. But it cooks real nice. We also have the wok from a similar (same?) series, which is marvelous for frying and stir-frying, assuming you get it hot enough. No Teflon to burn off there!
We have Analon non-stick for those purposes, and it cleans off very well. Heat transfer seems decent--no complaints about the soup pot or the 10-inch frying pan.
