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.
As the other commenter said, only Teflon permanently loses its non-stickiness. After seasoning your cast iron or carbon steel pan (carbon steel addresses your wife’s problem of heaviness, and it’s basically the same substance as cast iron), make sure the pan is hot before adding your food. I’ve cooked eggs, fish, veg, all sorts of commonly sticky foods in well seasoned hot cast iron and not had problems. I only get sticking problems when the pan is not hot enough. For seasoning, I wash, dry by heating on the stove, add a little bit of oil, spread it thinly with a paper towel, put it upside down in the oven with a tray beneath to catch any drippings, and let my oven run on max temperature for about an hour. I’ve only had to do that I think twice over the several years I’ve had my cast iron pan though; the seasoning should maintain and heal itself just by cooking with it. The same applies to carbon steel if that’s what you get, btw.
My only exception is tofu, which I have literally never managed to fry without sticking except on Teflon. I think it’s because of the moisture of tofu. I don’t press my tofu tbf, out of laziness, but perhaps I’ll have to once my Teflon pan gives out.