I used to cook in non stick Teflon pans until the coating started to peel off and until I found out about the Teflon negative impacts.
so now i'm using stainless steel pan with a heavy bottom layer (mostly) and cast iron pot (for heavy slow cooking).
stainless steel gives a nice crust but tends to stick with food - even if I follow the hot oil/pan method.
Cleaning of sticky steel pan is no more of an issue since I found an easy way around (just heat up water and some dish liquid soap and simmer does the trick for me).
just wondering what you use for everyday cooking and why u use that specific pan?
also, are there any good non stick pan out there? I'm really skeptical about long term & prolong use of these non stick material now.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)