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well seasoned cast iron doesn't normally stick unless someone is cooking improperly.
Typically, heating up the pan until it's hot and not putting anything in it until the oil has heat up until smoking/nearly smoking and there should be minimal sticking.
non stick is usually a crutch for the inexperienced cooks.
I use non stick and I am a well experienced cook. I do have a well seasoned cast iron pan but it's so heavy so I don't use it as often.
I have a set of t-fal that wipes clean with a paper towel, eggs included. The handles are removable so the pans nest, I love it. But they are about 25 years old and starting to go (children who couldn't be bothered to use bamboo or plastic utensils every time) so this thread is of great interest to me since I'm going to be looking to replace my most used pans soon.
The ABSOLUTE best thing is cast iron... You just have to know how to wash it and prepare it. There are various tutorials online. Basically, after you get done with it, wash it, do not dry it. Put it on the stove and let the heat evaporate the water, remove, then coat it with oil using a paper towel. Let sit, then you have a true non-stick without the use of chemicals and crap.
I agree and that is exactly how I've done to mine for 45 years. I never wash them with soapy water either. Hot water and a non scouring pad will remove everything then dry and oil as you stated. I don't think I've ever owned one thing that's lasted me longer. They'll be around long after I'm gone.
Don't cook your food at over-high temperatures. Have a little patience and cook at the correct temperature.
^^^^^^ THIS ^^^^^
If you used your pan for frying hamburgers, the non-stick will last about six months. Regardless of brand of the pan, name of the non-stick coating, etc.
High temperatures ruin EVERY non-stick pan. Without exception.
I like my Circulon really well. Some of my pans are over 20 years old and still good.
If you want to have non-stick pans, you have to take special care of them. I never put mine in the dishwasher because the dishwasher dries them out. Handwash only.
Bingo...If you throw it in the dishwasher, don't clean it after using it, scour with a steel wool...it isn't going to last.
To OP, I use my farberware more than anything else, on my glass cooktop, and it is fine. I also use a couple of t-fal skillets and a cast iron. All of them work super on my cooktop.
The only caveat is don’t bake on any drips or spills. Always start with a clean surface.
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