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.

  • EntheoNaut@lemmy.ml
    162·
    23 days ago

    A seasoned cast-iron is the way, likely you’ve not used your correctly OP.

    Needs proper pre-heating prior to cooking and needs to be properly seasoned before being employed.

    • Mouselemming@sh.itjust.works
      122·
      23 days ago

      OP said the problem is that they’re too heavy for Mrs. OP, not that they stick. I managed that problem for years by leaving mine on its designated burner 24/7. Until I got a glass top and had to stop using it.

    • VanRado@lemmy.world
      1·
      22 days ago

      And if cast iron is too heavy, then use carbon steel or stainless. We just keep a Teflon pan to cook those frozen rotis.