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waehrik t1_ixintch wrote

Reply to comment by failedsecuritycheck in What things did you THINK you were buying for life but turned out to wear down/fail/need replaced? by Bequathed

Thank you for calling them out!

Unfortunately that seems fairly consistent across all coated non-stick cookware. The surface can only be bonded so well and will wear off over time (sometimes a very short time) and get into your food. Anodized aluminum is more durable but the real champions are cast iron, carbon steel, and stainless. There's nothing to wear off though they require seasoning and more care

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failedsecuritycheck t1_ixjo00c wrote

Now I know. I do like the case iron a lot. My next investment will be a smaller one so I don't always have to break out the big guy.

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waehrik t1_ixjrio7 wrote

I love my cast iron. If you want something a bit lighter, try a carbon steel pan. It requires similar care to cast iron but is significantly lighter. Depending on what your making, it can be a bit more convenient if it requires a lot of motion or you need something with rounded edges

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