No one wants to add 7 tablespoons of butter to every freaking dish

Non-stick pans have been a part of modern cooking for 60+ years and will not be going away anytime soon. They do wear out over time and need to be replaced every few years, but they are integral to many recipes. If you are really that much against non-stick, then learn how to season and use a cast-iron pan and don't forget to add a healthy dose of grease when cooking with it.

You'll have to peel the Calphalon I've had for 24 years (and counting) from my cold dead body. The ease of cleaning, and NOT having to use all that butter makes all the difference. We cook most days (maybe do take out 3 times in 2 months), and I've only had one pan get ruined/scratched and Calphalon replaced it for free.

Anonymous wrote:Just add more butter.

+1

Hot pan cold oil. Stainless steel is non-stick if you use enough butter. And cast iron is non-stick if it's seasoned and you use butter/oil.

Just add more butter.

Anonymous wrote:Why do they use non-stick pans so often on America's Test Kitchen? Non-stock pans are not healthy. They're passe. So many of the recipes use non-stick pans and it makes it a lot harder to figure out how to actually make the dish in a regular pan. I cringe seeing those non-stick pans.

I don’t even understand this statement, especially if you are as stuck (no pun intended) on your non stick pans as you profess to be.

Just because you don't use non stick doesn't mean no one else does.

Why do they use non-stick pans so often on America's Test Kitchen? Non-stock pans are not healthy. They're passe. So many of the recipes use non-stick pans and it makes it a lot harder to figure out how to actually make the dish in a regular pan. I cringe seeing those non-stick pans.