The myth of non stick. I have been cooking with stainless steel for a little bit now and I don’t get sticking issues. You just have to use them right. Heat first, add oil once hot, cook, clean with hot water.
Nonstick is a con.
@jameschip stainless steel, aluminium, cast iron: the oil does not really care which kind of metal it polymerizes on ¯\_(ツ)_/¯
@malte but even if you aren’t seasoning them it’s still fine. We got bought some nonstick saucepans which we replaced with stainless pretty fast. When I’m cooking with a lot of liquid sticking is not my main concern.
@jameschip if you only clean with hot water, and heat the pan before adding anything to it, you'll have a thin layer of polymerized oils anyway, even if you don't do it explicitly, i'd say 🤷♀️
@malte absolutely. Faster on some pans than others, but it’s going to get there.
This is what I find funny about the people who insist on seasoning a pan 11 times before use. Just do it once or twice and then just use the pan.