this post was submitted on 04 Aug 2023
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I tried to buy a BifL non-stick pan and found that it doesn't exist. Everything marketed as non-stick has some coating that will wear off and become useless. "But what about {brand that says it's not PTFE, PFOA, or PFAS}?" Yep them too. Look up sol-gel non-stick coating if you have ceramic non-stick. If you don't want to have to buy pans over and over again, you have to go stainless, cast iron or carbon steel. Cast iron enamelware is pretty good too, but isn't really non-stick. I'm in the process of finding stainless/cast-iron replacements for all my non-stick pans.
Sounds like you're on the right path, and I know you didn't ask, but just wanted to chime in. I love cooking, and have both stainless and cast iron skillets. The circlejerk for cast iron is strong, but I have to say, it's genuinely the best available non-stick pan once it's seasoned properly. I can make a perfect omelette, sear scallops, steaks, sautee vegetables, & use it as a pan for oven roasting chickens and roasts. I use it for bread baking as well. They're cheap (compared to clad cookware) and I'm not sure I could damage my pan even if I wanted to. They're extremely sturdy, and hold heat very well. I clean mine with cold water and a stiff bristle brush, dry, lightly oil (when it looks like it needs it) & it's ready to go.
Down side to cast iron pans is that they need some care in the initial seasoning stages, and it stinks up the house when you season them (do it outside on the bbq if you have one!). It's a bit messy to keep them oiled. They're heavy and not ergonomic. Can't use them to simmer acidic sauces because that actually will soften and strip the seasoning, so I use my stainless for that. Get one, season it correctly, and you'll never look back.