The best non stick pan that I have is a $40 carbon steel pan. After you cook in it a few times it is as good or better than teflon and it's much better than a ceramic coated All-Clad that hangs next to it. If I could have one pan it would be the carbon steel: heat retention properties of cast iron but with a smooth finish that won't eff up my glass top cook surface. Scrambled, omelette, sunny side, over easy... carbon steel is the Honey Badger of pans.
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