Depends on what you mean by "similar quality."
On difference between Lloyd and Northern is that Lloyd says you can use metal utensils with Lloyd's PSTK pans. Northern specifically warns against using metal utensils on their pans. I've been using metal pan grippers, spatulas and scrapers, and even cutting pizzas, in my Lloyd pans since I bought them, and so far, they're unscathed. While I have not, at least as far as I know, used a Northern pan (because when I'm cooking at a friend's place I don't check the brand of their cookware), I
have seen and used other hard anodized pans that had chipped or scratched coatings.
Northern also says their pans need to be seasoned prior to use, whereas Lloyd PSTK pans don't. Also, PSTK is a lot more durable than polymerized oil seasoning. I use my 10" Lloyd pans as a frying pan on the grill (CFS for the win
) and scrub it out with hot soapy water afterward without having to worry about damaging the seasoning.
Lloyd says not to season or grease their pans. The only time I experienced sticking with mine was the first time I did Pequod style pies and oiled the side walls, like I do on my steel pan so the frico doesn't stick. Bad move. I've since done several dozen Pequods, Malnatis, Giordanos, and bar style pies
sans grease and haven't had any of them stick.
