> Being able to use metal utensils on a skillet is so nice. I can really scrape food off the pan without worrying about chipping the paint.
The multiple mentions about scraping make me think the author has some unconventional cooking techniques, like using too high of heat or not using enough fat, this should basically never be happening with pans that are even a little bit nonstick.
> after spending $150+ on a all-clad non-stick pan, which died after a year or so of heavy use, I realized this was not the way
If this is referring to the All-Clad hard-anodized aluminum pans then I definitely think something is odd is going on here. I have used these nearly daily for years now, including washing them in the dishwasher, and while they have shown some wear, they are still performing perfectly. They also have a lifetime warranty like the rest of All-Clad's products. They are also not that expensive—currently $70 for a two pack:
https://www.amazon.com/All-Clad-E785S264-Anodized-Nonstick-D...
I have transitioned the opposite direction of the author. I used to use cast iron, and now I never do because of the All-Clad HA1 line. They can be washed in the dishwasher, are much lighter to handle, are metal utensil-safe, and can go up to 500 degrees in the oven. If they ever break, All-Clad will fix them for free.
Again, dishwasher. This alone is just so much better than cast iron.