Non-stick pans? (lemmy.world)
submitted 3 months ago* (last edited 3 months ago) by to c/nostupidquestions@lemmy.world
 

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.

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[–] 12 points 3 months ago (5 children)

I’ve had the best luck with cast iron, but my wife doesn’t like to use them because they’re heavy.

Tell your wife she needs to lift heavier

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  • [–] [S] 12 points 3 months ago (3 children)
  • [–] 30 points 3 months ago* (last edited 3 months ago) (2 children)

    Does she like coffee? Get her a mug with a hollow section in the bottom and gradually add tungsten discs until she's tossing cast iron around like it's aluminum.

    I didn't do the math on what that would look like and you shouldn't either.

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