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All non-stick frying pans die within a year or so. We recently took the plunge and invested in a stainless steel one. Yes, it takes some (very little) time to adjust your cooking style, but that thing comes with a lifetime guarantee and you don't have to worry about accidentally scratching the surface. Win-win.

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How does stainless steel compare to ceramic? I find that as much as ceramic coatings are advertised as nonstick, I have to clean them anyway.

Stainless steel can and will stick to some food, but a good one can hold very high amounts of heat and will heat up very evenly.

I think at the end, it boils down to cooking style and preference. We use both (non-stick and stainless steel), and some foods are easier to prepare in one w.r.t to other, however, nothing is impossible in either.

All non stick coatings require care though. Never scrape with metal, do not wash in the dishwasher, and do not overheat.

The rule 0 of item maintenance is, "if you care for your item, your item cares for you when you need it".

> All non-stick frying pans die within a year or so.

I'm very interested about how you can achieve this.

I could definitely picture achieving it with a metal spatula.

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