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.
Like others have said, check out carbon steel. It might offer the right compromise to satisfy everyone.
I also own a “LiFe pan.” lightweight cast iron - the name is a pun. Picked it up on a whim at Home Goods years ago, because I was curious about it.
www.amazon.com/iko-lightweight-stainless-vegetable-pre-seasoned/dp/b01lonjtps
It’s now one of my favorite pans. Seasons just like cast iron, and has built up a really nice polymerized coating over the years.
They’ve never been popular, so I don’t know how easy it would be to find one.
I’ve seen two kinds of lightweight cast iron: Standard, or with a non-stick coating. Do not get coated ones. If you try it, get the standard.