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 like T-Fal brand nonstick pans. I have no idea what they use to get the nonstick coating but I have had my set for years and they haven’t peeled like all the rest of my Teflon garbage has.
That being given said, a good old reliable stainless steel pan is the best backup if you don’t want to deal with chemical coatings. You need slow heat and generous oiling and it will be about as nonstick as you can get it.
I like cast iron but I find they can easily get way too hot, so I reserve those pans for searing meats.
Thanks for the recommendation. I’ve had T-fal in the past, but I’ll give them another shot.