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pan567 t1_j1gp4d9 wrote

I am yet to come across any non-stick that lasts very long. I went to stainless about two and a half decades ago, but my parents have continued to buy non-stick and, after a few years, even the nice ones lose their effectiveness and go belly up.

My All-Clad stainless set is about 25 years old. It looks and functions the same as when it was new. It took a little while to learn slightly refined methods to avoid sticking, but definitely doable.

Well-seasoned cast iron is also always a solid choice, IMHO.

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Excellent_Condition t1_j1h1dnr wrote

Cast iron works for some, but it's over hyped in my opinion. I switched to multi-clad stainless a number of years ago and almost never used my cast iron since.

Stainless is easier to clean, dishwasher safe, doesn't require seasoning, heats more evenly, and still has good thermal mass.

As you said stainless is a learning process. Having a stove with precise temperature control helps, but I think it's the superior choice once you learn how to use it- and it's BIFL.

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