About 2 years ago I bought one of those modern-day non-stick frying pans to try. I thought the one I got was of reasonable quality--it was nice and heavy, and not too cheap.
For the first 2 months or so, it performed fabulously, and I was very careful with it--only wooden utensils, wash it carefully, etc. I was so impressed that I bought a wok with a non-stick coating.
But then it started to deteriorate, and today it is not at all the pan it was at first. The same thing happened with the non-stick wok--it eventually stopped performing as it did at first. Now, food sticks to both pans--probably not quite as much as pots that are not non-stick, but still, the food does stick.
I'm sticking with my trusty cast-iron frying pan.
But I wonder what experience others have had with these pots and pans.
by Alyssa Jung | If you’re anything like us, Thanksgiving is your day. The chance to stuff yourself with juicy, perfectly...
by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.