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NautisticRetread t1_j1gri3c wrote

The only non-stick pan I’ve ever owned that was worth a damn was a 10” “The ROCK” skillet. Even it only lasted about 3 years of constant use.

If you’re willing to learn how to use stainless clad aluminium core pans, you’ll never GAF about non-stick again. Cast iron rounds out the toolkit, but it’s a pain in the ass compared to stainless steel.

I bought a full set of Lagostina brand SS clad for ~$150CAD at Costco. (That leaves enough budget for a hunk of cast iron, or a good quality Chinese carbon steel wok.)

They’re brilliant, I expect them to last forever. Use enough heat, use enough oil, food releases beautifully but it’s not needlessly slippery, and you can clean it with steel wool, sandpaper, whatever. Leave it in a sink soaking with old soup cans? Back to shining in a minute. Can polish it with power tools if needed. DGAF ever about seasoning, storage or maintenance. BIFL.

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IAmConspiracy t1_j1jatxe wrote

Came here to second this brand, the rock is some of the best cookware I've owned, usually pans only last me a year before flaking or rusting, pretty great quality for the cheap price. Usually around the holidays sets go on sale. I can't vouche for lagonstina since mine cheap 40$ one started rusting after a few months, maybe I got a bunk rip off. Who knows.

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