I only have cast iron or stainless steel. You can make anything in the cast iron and it's not supposed to stick. I make eggs, potatoes, steak. I mostly use the stainless steel for things like pancakes, or to quickly sauté veggies. It sticks more than cast iron but it's lighter.

For stainless steel, you need to warm your pan then add a little oil and warm the oil, then add food.

^ oops, that should say I have never.

Stainless steel, if you prep it right! Pan must be preheated before you add your oil/butter. I cook eggs in my SS pans all the time, and there’s usually very little sticking.

Ceramic coated cast iron is also pretty naturally nonstick, but I hav Webber tried cooking eggs in them.

Anonymous wrote:OP here, we have plenty cast iron and use them for things like steak, Spanish tortilla, and stuff that just sits there. I tried to cook an egg in a cast iron once and it looked like an egg massacre.

Your cast iron pan has to be REALLY well seasoned for eggs not to stick. The other solution is, like a PP said - lots and lots and lots of butter/oil. So the food can float on it. Enough of that and your eggs won't stick.

I know you mentioned no Teflon but that's the other way to get a good nonstick. I like cast iron a lot but nothing beats my T-Fal pans for things like eggs, frankly.

Try ceramic

NP. Has anyone tried Hexclad pans?

OP here, we have plenty cast iron and use them for things like steak, Spanish tortilla, and stuff that just sits there. I tried to cook an egg in a cast iron once and it looked like an egg massacre.

I really like he granitestone pans. We also use olive oil though.
The cast iron works well for stuff like steak but I can’t cook an omelette in it. Callphalon hard anodized also works okay but again I always use a little olive or avocado oil.

Anonymous wrote:Hot pan, cold oil. And lots of oil/butter. Lots and lots.

This. And don't move the food in the pan too soon or it'll stick.

They use an oil, like olive or coconut.

Hot pan, cold oil. And lots of oil/butter. Lots and lots.

Ceramic

Cast iron. Season well.

I see nice and shiny cooking pans that aren't non-stick on cooking shows and I don't understand how to cook with them without so much food sticking on them.

What cooktop pan can I buy that's not teflon covered but also won't stick?