Please, Please, Please! Can someone refer me to a truly nonstick cookware.

[Mikala43]

I now use mainly stainless steel and cast iron, and they work great.

I have a few TFals for non stick but hardly use them, I refer to them as my egg pans, but I use cast iron too.

It just took awhile to learn.

[johngolf]

I have had good luck with T-Fal hard anodized, non stick. I also keep one stainless steel fry pan for anything that gets cooked on the top of the stove then stuck in the oven for finishing like a steak or for high heat stove top frying like a steak.

[Blondebaerde]

Originally Posted by 17thAndK

Cast iron is great if you'll be running the chuck-wagon on a cattle-drive. A more modern and well-rounded chef would be apt to prefer some nice upscale All-Clad cookware in his own kitchen. Perhaps not at work due to the wear-and-tear and potential theft factors. .

While an old thread....I'm quoting a post from '17...the subject is timeless.

I bought an All-Clad D3 Stainless non-stick 7" roughly a year ago, used. They ain't cheap. I use it not quite daily, and rinse with a sponge. Still going strong, therefore for my use case cooking for one it's a great solution. Wouldn't go near it with a scratchy pad or use any but plastic/rubber spatulas to keep it abrasion-free as much as practicable.

So: as always, quality trumps re-buying the same thing over...and over...ad nauseum.

[PilgrimsProgress]

For some odd reason, the link I posted to the great nonstick pan I just bought from Amazon was deleted.

So go to Amazon and paste this in the search bar

Anolon Nouvelle Copper Hard Anodized Nonstick Frying Pan / Fry Pan / Hard Anodized Skillet - 8.5 Inch, Black Onyx

This is the pan that French chef Jacques Pepin uses to make an omelet