Best Non-stick cookware?

[srf1957]

Ceramic starts to stick after about 30x and then goes downhill fast.

[J Marston]

Cast iron is good if properly seasoned. But any stainless steel pan can also work, as long as you heat it to the right temp and add a small amount of oil. Like a lot of kitchen gadgets, non-stick cookware helps those who lack skill or experience, but you can get the same results (and none of the drawbacks) without it.

[Dennis S]

How is anondized compared to Teflon?

[tahoedrew]

Non-stick but for what purposes?

I have two types of pans I consider "non-stick":
1. A well-season, meticulously maintained cast-iron skillet
2. A GreenPan 10" and 12" frying pan

The GreenPans do NOT see high heat. As with any "non-stick" coating, they'll break down. That said, my GreenPans are going on about a year with zero issue. I use them to cook eggs, the "easy and quick" prepared pasta dishes from places like Trader Joe's, etc. I use plastic and wood on them and hand-wash them every time.

The cast-iron skillet can cook anything from eggs to a steak. I don't cook eggs in it because it's cooking my bacon while I'm also making eggs in the GreenPan. I maintain it meticulously, usually re-seasoning it after every time I cook something over high heat - meat or anything similar.

~A

[Filliam H. Muffman]

I got a set of the T-fal Prometal Pro with the induction compatible base about a month ago. This was after asking for a recommendation. I have been fairly careful not to overheat it and just wipe clean. I can't really say how many uses, but eggs still slide out. Edit: this set is not what I call complete, it is missing a chicken fryer, a really big low edge skillet, and a really big stock pot (I have a 50 year old Revere clone for stock pot duty, so I won't likely buy one). The T-fal line is a bit annoying because they don't always list if the pans are induction compatible.

[Fritz]

we're too scart of chinese made pots and pans. only US or western made now.
dumped all our non-stick except 2 cookie sheets. they get foil or silicon sheets on them. (yea I know, aluminum and silicon……..)

otherwise, all 30yo Bronx made ss, a 80yo cast iron, one new lodge cast grill pan and a Le Creuset dutch oven.
all clean up well no matter what.

ss is so efficient, I can't think of a time when we use it above medium, except for a few secs to get grease going. cast iron takes a beating and cleans up with salt and water. the dutch behaves pretty much like ss.
I've made pizza in the cast iron and put it in the oven at 550º and it's fine.

[August West]

I've had success with the Green Pans, too.

[Markintosh]

Our "green" ceramic pans have not been my favorite...going on 2 years now.

• Olive oil is a no-no as something in it burns and leaves a sticky residue on the pan.

• Residue left on pan looks bad and cause the next food cooked to stick badly

• The residue can be removed with a good baking soda scrub, which we do every few days.

We have always done quite a bit of cooking with olive oil so thats not a great thing. Our next set will likely be something different.

[Wags]

Le Creuset

Hands down. Expensive, but it'll last a lifetime.

[Speedy]

Go to an estate or moving sale and hope you can find something 35 years old or more. Nice, thick metal. Don't sweat the lack of non-stick as they will clean up if you soak them in water long enough.