I know there are a zillion threads on non-stick cookware already - I didn't see any that exactly handled this question but I apologize if I overlooked it.
Has anyone, e.g., Cook's Magazine, Which?, Consumer Reports, etc, done any tests of the new "alternative" non-stick surfaces? There's tons of products out there - Safepan, Green Pan, EarthPan, (Cuisinart) Ceramica, etc, etc.
How non-stick are they, especially for cooking omelettes and other eggy stuff? Do they retain their non-stick qualities? How durable are they?
Currently we buy cheap, e.g., KitchenAid, TFAL, etc, small (8" or 10") skillets. And invariably we replace them every year because someone accidently leaves the burner on or too high, or they get scratched or start to peel. The waste and carbon footprint of throwing pans out all the time and lingering safety concerns about Teflon makes us seek alternatives. Well-seasoned iron works well but it's very heavy, especially for my wife, and it's high-maintenance to keep it seasoned and rust-free.
We've tried anodized aluminum (Calphalon) and enameled iron ( Le Creuset ) but eggs stuck (and the Le Creuset was heavy and the handle was hot) .
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