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.

  • blarghly@lemmy.worldEnglish
    142·
    24 hours ago

    I’ve had the best luck with cast iron, but my wife doesn’t like to use them because they’re heavy.

    Tell your wife she needs to lift heavier

      • betterdeadthanreddit@lemmy.world
        26·
        23 hours ago

        Does she like coffee? Get her a mug with a hollow section in the bottom and gradually add tungsten discs until she’s tossing cast iron around like it’s aluminum.

        I didn’t do the math on what that would look like and you shouldn’t either.

    • Squirrelsdrivemenuts@lemmy.world
      2·
      19 hours ago

      I lift heavy, but I don’t think my wrists will ever be strong enough to lift a castiron pan one-handed. I even did specific wrist training at some point. Tiny womens wrists want to stay tiny apparently.