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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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[-] Zier@fedia.io 5 points 2 days ago

Non-stick (teflon style) pans should never be used higher than medium heat. Once the non-stick begins to darken, it's going to die fast. Never use a scratched up pan, it's depositing plastic in your food. Dark coated pans (the coating looks very dark brown/black) should never look black, you can tell because the bottom will be darker than the top rim. Also, do not purchase aluminum pans. You need a steel base, and again, stay at medium heat or lower. This pan should last a very long time, and it does not need to cost a lot.

Learn to cook in a Stainless Steel pan, Carbon Steel, & Cast Iron. They all have strengths. For example, a Wok should always bee Carbon Steel, you will never get good food out of a non-stick wok, cast iron takes too long to heat and stainless will just burn food. Woks require HIGH heat and fast cooking.

Cast iron is great for foods that need to be seared within an inch of their life (think steaks).

Eggs need your attention an patience. Regardless of pan. Many foods need to sit and develop that 'bottom" or crust/sear. You are not on a TV show chucking food in a pan and flipping it on a plate. That's for TV, not for real life.

Cooking is super easy when you teach yourself. Make notes if you often forget which pan for which food. And no one needs to own a full professional kitchen to cook. Find the minimum amount of tools you need for the life you are living.

this post was submitted on 18 Feb 2026
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