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I've had my share of non-stick pans, including higher quality ones. They all degrade to the point where I need to use oil.

I switched to carbon steel as a daily driver two years ago and it is is trivialy non-stick with a little maintenance. The non-stick properties are infinitely refresha le, unlike "non-stick" pans.

I also have cast iron and stainless pans for other uses.

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Preaching to the choir here - I love carbon steel and cast iron.

Unfortunately try as we might to get people to switch, the fact is that undamaged Teflon is more non-stick than anything else and most people don’t want to put the effort into seasoning their pans.

Teflon is popular, and Teflon owners could do with utensils that don’t destroy their pans or give them cancer.

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