Over my years I’ve owned many types of non-stick pans. Judge me as you see fit, but I’ve owned Teflon, stainless steel, ceramic, and cast iron pans, but none of them seem to stay “non-stick” for more than a few years. I’ve had the best luck with cast iron, but my wife doesn’t like to use them because they’re heavy. I hand wash them all with soap and water, but they all seem to lose their ability to shed off what I cook in them. Does anyone have any recommendations for a good non-stick pan?
EDIT: It seems like the consensus is on cast iron, or ceramic steel. I just looked it up, and there are “slim” cast iron pans, so maybe that’ll be a happy medium. Thanks for all the anecdotes and suggestions folks.
I came because I would like to know to. Im not so sure about the ceramic steel as I found the ceramic coatings lose faster than teflon. Im not sure what you mean by no stick with stainless or cat iron as they are not no stick but cast iron with enough oil should do well enough. True non stick should let you cook without fat and not stick. Which you know. It does until it gets the slightest microabrasion.