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 always heat my cast after washing and ill sometimes do a light season with some oil once the water is evaporated. Tbh i rarely wash the cast though. I tend to give it a really good scrape with a metal spatula or scraper then its good to go again until its due for another scraping.
You really should wash it with dish soap after each use. It doesn’t hurt the seasoning and it keeps the pan from developing a ‘flavor’ from rancid oil or carry over flavors from prior meals.
I pretty much only ever cook eggs on it and i don’t notice any rancid flavor