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.
Curious about how you mentioned cast iron needs the most work to maintain non stick, especially with eggs. I have a cast iron pan that i scrape clean every couple of weeks. I cook 2 eggs in it every morning. Once theres a layer of melted butter i rarely have eggs stick unless i overdo them or have too high of heat. I do get some sticking when i add some ham to the cast but I always put the eggs on one side and the ham on the other so the residue from the ham never impacts the eggs and builds flavor between scraping.
I meant more that the work is up front, with seasoning properly. Poorly phrased on my part.