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.
I haven’t seen anyone mention Titanium pans yet. I came across this review channel on youtube https://youtu.be/iUMAAhxBeyM that tested 5 titanium pans. I plan on getting the our place titanium pan if it goes on sale.
I have used GreenPan ceramic coated pans before and they work well, but have limitations and specific care process to keep them working well. My first pan was ruined by using an oil based nonstick spray. The additives to make it spray end up forming a sticky layer on the pan. When I removed the sticky parts with barkeepers friend the non stick properties of the pan severely diminished. I bought another since they are fairly cheep and it has been working well as long as you follow all special care instructions. The brand has since reduced quality on the Lima line of pans and added more expensive products that cost 4x more.
I recently bought a Cuisinart Saucepan that has a “Quantanium non-stick” surface for $19. It has worked well so far, but I have used it less than a dozen times.