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[QUESTION] nonstick cookware? (piefed.blahaj.zone)
submitted 2 days ago by uncommoncorvid@piefed.blahaj.zone to c/cooking@lemmy.world
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novice at cooking here. know the basics and can make some decent tasting dishes without the need of a recipe, but not enough to know the full ins and outs of cooking.

since i moved out of my parents', i've been cooking with cheap pans pots and pans from ikea, and while they do the trick for most of my cooking, i cannot for the life of me make decent eggs without them overcooking and sticking, butter/oil help a little bit but not consistently. the electric range is def a hurdle to learn coming from gas, but most of my other dishes seem to come out fine.

anyway, i've been looking into some decent pans that meet the following criteria:

  • nonstick without chemicals (teflon/PFAS/whatever)
  • induction burner compatible, as i plan on getting a burner at some point
  • (optional) comes in an 8in and 10in size
  • (optional) oven safe

from what i've seen so far the "Analon EverLast N₂ Carbon Steel" seems like what i'm looking for based on reviews but i also wanted to ask for people's opinions before making a purchase

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[-] FauxPseudo@lemmy.world 1 points 2 days ago

I typically coon on 18/8 stainless fir typical pots and pans stuff. 50+ years old. Literally the stuff I grew up learning to cook on. I had to replace a few handles but otherwise the stuff looks brand new, despite countless decades of stuff getting burned in them when stuff did stick.

When something needs high sustained heat I have cast iron. Cast iron when properly seasoned is non stick but it's heavy and you can't quickly adjust the heat level. So not great for delicates like eggs.

I have a dedicated ceramic coated aluminum pan for eggs. Nothing but eggs. No metal utensils. No dishwasher. Just eggs. It gives instant feedback on temp changes, absolutely zero fat is needed to prevent eggs from sticking (but use it anyway for flavor). It's light weight for quick flips and folds on omelets.

And I have a carbon steel wok that I also scramble eggs in when doing fried rice. Lots of oil needed because they do want to stick no matter how fast you move because of the high heat.

this post was submitted on 18 Feb 2026
23 points (96.0% liked)

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