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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[–] 1 point 3 months ago (1 child)

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..

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