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.
but also the seasoning really isn’t that difficult to reapply, wipe some oil onto it with a bit of paper and put it in the oven for like an hour or whatever it is.
An aged seasoning is great but AFAIK they work perfectly fine with a basic seasoning, and frankly given the state most pans are in i don’t think people would even notice a difference between their current pan an an unseasoned carbon steel one…