Coatings are meant to be very thin. Conductivity isn't an issue when the heat only has to travel some micrometers.

So far I'm thinking it's not a gimmick. Time will tell.

Been using the same SS set for about 18 years so I definitely agree.

Yeah me too. But if you want to cook high acid, or egg, or something quick or you are even a little behind on seasoning and cheese is involved, it really is nice to have a nonstick on hand.

I try to be as gentle as I can with the bottoms

Giggity

Some bottoms like and need rough treatment

Only one way to find out

I got a set of 4 pans and 4 pots on my wedding registry 8 years ago. Mid-range for non-sticks, and way cheaper than any other reasonable option would have been at the time. Of course, some get used a lot (usually the smaller ones) while some get used very little, but all of them are still very much non-stick.

It's also worth noting that, supposedly, by 2015 manufactures stopped using PFOAs in non-stick surfaces. They use other chemicals instead.

It's interesting to note that several manufacturers filed a lawsuit against Caraway this year, alleging that their advertising claims that today's non-stick coatings are toxic are incorrect.

So that's the question. Are these non-stick coatings actually terribe, with chemical companies hiding how dangerous they are (which is very possible)? Or maybe they genuinely do not know that, and the health impaxta are the kind of subtle long-term influences that will take decades to identify solidly? Or maybe... They're actually safe?

For now mine seem to be functioning properly. I baby them- handwash only, no metal utensils, stovetop-only, do not heat them empty. When I go to my local restaurant supply store, almost all of the pans there are non-stick, which indicates to me that most restaurants are probably using non-stick pans in my area.

So for now I don't see a reason to throw away my existing cookware and spend a bunch of money on something new. Once they start to stick I'll look into replacing them and seeing how the technology and market place have evolved.

I do have a couple of cast irons. It is nice to be able to use them in my oven or on my grill. Theoretically it would be nice to use them with metal utensils. But I do not buy metal cooking utensils so that point is moot. And my wife does not use them because they are so heavy. And they are a pain to clean and season.

I'm interested in getting a stainless steel pan of some kind, mostly for searing meat. But they need high-heat to prevent sticking, and I do a lot of stuff with low heat, so I don't think I would want all of my stuff to be stainless.

Does pretty well with eggs. You do need some oil/butter

Me too. Have you tried Titanium?

Oh I hate rivets too! Have a Ti brand you recommend? Mine is Vocvoi.

I've cooked with cast iron for many years, and a few years back, I got a carbon steel pan. Depending on what you buy, they come coated in beeswax that you need to melt off before you season it.

My thought was to handle it the same way I do cast iron (tiniest whisp of oil + hot oven through a few repetitions). I decided to follow the instructions that came with the pan, though, instead, which were horrible. They said to put like a cm thick layer of oil in the pan and bake it smoking hot for a little while. I ended up with the patchiest season ever, and I keep hoping it will work itself out, but honestly, I should have just stripped it back to bare metal right away and done it properly.

Yes, all the time. Sorry for the abbreviation. CS

This is probably similar to slightly less nonstick to a really well seasoned CS. I find CS needs a little more attention than Cast iron to really keep it nonstick. Difference here though is that Ti does acid, cleans easier if you do get adherence (no one is perfect), and can even go in dishwasher.

Yeah assume the ti is inherently less bound to sticking that SS and they claim the pattern on the pan helps somehow too. Admittedly I'm a little afraid I'm being had which is part of why I posted to see what the critics here have to say.

but it only lasts for one cook!

Tell that to my oil stain that resists all soaps and acids. Turns out if you get the pan hot enough to warp it nothing will remove the seasoning!

Any pan is non stick if used correctly. People blast too much heat.

Hot pan, cold oil is what they teach in cooking schools, and professional chefs don't coated pans unless they are selling them.

https://www.youtube.com/watch?v=LVJwOjMOlBY

Not in front of it but I think it's vovic or something similar. They claim no treatments just titanium.