We asked you this question a few years ago it's time to revisit it: what do you think of nonstick cookware? Do you use it?
Nonstick cookware is complicated. One one hand, it makes cooking (especially low-fat recipes) and cleanup much easier. Certain foods like eggs and fish do well when cooked in a nonstick pan. People also like a nonstick surface on their waffle irons and panini presses.
On the other hand, exposing nonstick pans to high heat can be problematic, causing flu-like symptoms in people and even death for pet birds. Nonstick pans have a shorter lifespan as the coating does degrade after a while. And when it starts to flake, even die-hard users get the heebie-jeebies and purchase new ones.
There is an alternative, however, that is not only nonstick but with proper care can be passed down to your heirs. Most cooks who don't use commercially coated nonstick pans point to an older, more tried-and-true technology: the well-seasoned cast iron skillet.
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(Image: Emma Christensen)