Sure wish cast iron wasn’t such a PITA. I prefer the taste of food cooked with it, but the PITA factor makes me hesitant to use it but for special occasions.
We use a combination of SS and non-stick. The SS is for sauces, plus some other stuff. For non-stick, we have a set of Calphalon (sp?) Pro that looks brand new after five years of use. Well the non stick side anyway. The outside of the pans used to be black but hundreds of runs through the dishwasher has removed all the coating. Now they’re all a nice uniformed aluminum color. But that frigging non-stick wears amazingly well. I don’t care much for the phonograph marks it leaves on my pancakes though…..
