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.
Carbon steel is basically a lighter cast iron. It’ll cost more than cast iron, but it will last the same.
Or practice how to cook with stainless steel. There is a reason it’s the most commonly used pan in restaurants.
Good luck, I’ve been in the same exact boat as you. I use my cast irons (had them forever, they are what I prefer) and my wife uses the carbon steel.