That’s every “non-stick” pan after 1-2 months of daily use.
All non-stick, “scratch resistant” pans are a marketing gimmick designed to have the average consumer-moron buy 30 pans in their lifetime, than simply learn how to season pans properly and hand 2 or 3 Iron/steel pans down their family lineage for generations, across hundreds of years.
Ceramic ones are a bit better but for the most part this is correct. There really isn’t a clear reason not to cook with steel or iron, they tend to be the best options for 99.9% of applications. Only thing that I can think of is cooking eggs at a lower temp, but iron does that fine if the seasoning is really good.
Me using my scratched teflon pans.
That’s every “non-stick” pan after 1-2 months of daily use.
All non-stick, “scratch resistant” pans are a marketing gimmick designed to have the average consumer-moron buy 30 pans in their lifetime, than simply learn how to season pans properly and hand 2 or 3 Iron/steel pans down their family lineage for generations, across hundreds of years.
Ceramic ones are a bit better but for the most part this is correct. There really isn’t a clear reason not to cook with steel or iron, they tend to be the best options for 99.9% of applications. Only thing that I can think of is cooking eggs at a lower temp, but iron does that fine if the seasoning is really good.
My scanpan has been in use for at least 6 years unscratched
I don’t even know what my pans are.
pfas!