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.
What’s wrong with the glass top?
The otherwise magnificent 50-year-old 14" pan has such a downward-domed and knobbly bottom it only makes about 2 square inches of contact, so it not only won’t heat up, and wobbled, it was going to scratch/break the stovetop.
I have two pans like this and I love them soooo much, but they don’t fit my regular flat top OR induction burners… might be time to gift them to loved ones who have fire in their house still.
It used to settle into my old electric coils on the old stovetop just fine, but when it died mid-Covid I had to take what I could get.
Saaaame and saaaaame hahaha. I do prefer the flats and inducts to coils for sure, but I cannot use one of my favorite pans or my wok anymore. D: