This is the best, non stick, dishwasher safe
http://www.anolon.com/cs/Satellite/mArticle/1177513656321/anolon/1177513657047/Page/CollectionName/Anolon%2520Ultra%2520Clad/en_US/FullPage.htm

I gave up Teflon. I make eggs in a Le Creuset fry pan. The enamel is more forgiving than my all clad or cast iron. Bring on the butter!

We have Calphalon pans, five years and counting.

We have Cuisinart nonstick and haven't had any trouble with scratches.

Anonymous wrote:Thanks for all the responses.

Looks like I need to get my cast iron pan out and try to season it. It is so heavy.

Blue steel is much lighter.

Anonymous wrote:

Anonymous wrote:We ditched non-stick.

Our go-to pan is a blue steel pan that has been properly seasoned. You look at it and think it's burned. But that's the way it's meant to me. We occasionally re-season it. We don't use soap to clean it and after we dry it, we rub vegetable oil on it before putting it away.

No problems with things sticking to it.

Would the bottom get black and yucky after a while?

Sorry, I mean the outside.

Anonymous wrote:We ditched non-stick.

Our go-to pan is a blue steel pan that has been properly seasoned. You look at it and think it's burned. But that's the way it's meant to me. We occasionally re-season it. We don't use soap to clean it and after we dry it, we rub vegetable oil on it before putting it away.

No problems with things sticking to it.

Would the bottom get black and yucky after a while?

Thanks for all the responses.

Looks like I need to get my cast iron pan out and try to season it. It is so heavy.

Love my scanpan. Nothing sticks to that baby.

I've been through so many. Recently I bought a "green" pan at Target -supposedly a healthy non stick. I really like it a Lot. And, yes, I totally agree with the pp about soap and cast iron pans. they always feel dirty to me.

We ditched non-stick.

Our go-to pan is a blue steel pan that has been properly seasoned. You look at it and think it's burned. But that's the way it's meant to me. We occasionally re-season it. We don't use soap to clean it and after we dry it, we rub vegetable oil on it before putting it away.

No problems with things sticking to it.

I like the idea/theory of cast iron, but I just can't get past the entire "Don't use soap" concept on pans that I cook with 6 out of 7 nights/week. Am I the only one turned off by this?

I get cheap ones, use rubber spatulas, and throw them out when the first scratch appears.

I also have several cast iron skillets, which I like very much, but I use them for different purposes. I still like havign non-stick around.

Give up on them. they all chip, and that stuff is not good to inject.
Cast Iron skillets are the natural way to go. Get a nice Lodge one. The signature series features handles that won't get hot. They come "seasoned." Be sure to follow directions - like never use soap to clean them.
https://secure.lodgemfg.com/storefront/product1_new.asp?menu=signature&idProduct=4083

I tried quite a few, cheap and expensive. I was careful with them and always used wooden spatula. They all ended up with tiny peels/scratches and became sticky. Right now I am using all-clad stainless steel pans. I manage to scramble eggs, but potatoes and fish are a mess.

Do you have a non-stick pan that does not peel/flake/scratch (using soft spatula)?