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.
There’s a brand I got from Walmart called blue diamond or some shit, probably some infomercial stuff.
I’ve loved them. I believe they’re aluminum with ceramic coating. But they take a beating and I never have an issue with sticking.
Source: chef.
Alternatively learn what deglazing is and just have a little squirt bottle of water when you experience too much sticking. Plain old aluminum pans and deglazing solve most sticking for me. Certain things you don’t wanna do that with though, like eggs.