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Title: How do cookware makers get away with it?
Review: You could fry half a C-note or more on a thick cast-aluminum nonstick skillet with an induction-ready baseplate, most likely made in China like this one, but why? This Sunpentown skillet does the job at a fraction of the price.When mine arrived, I washed it once, dried it and put it away. I didn't pre-season the nonstick surface at all. When it came time to make some omelets, I gave the surface a short spritz of nonstick cooking spray, then went on to make two consecutive cheese omelets without any additional cooking fat. I probably could have made a dozen or more.After the pan had cooled, I gave it a thorough wipe with a couple paper towels, as none of the cheese ooze had stuck to the interior.Throw in a free glass lid and this skillet is a genuine steal, whether you own an induction cooktop or not.
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