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| All non-stick pans become sticky when cooking with a variety of foods and higher temps. My spouse has a couple of non-stick pans set aside for low temp breakfast foods. They last a long time this way. We have an induction stove so we have to pick pans for induction cooking. Otherwise we use almost any pan for other foods. My favorites are Lodge cast iron and DeBuyer mineral steel pans. The later pan becomes non-stick after seasoning. The key is not to scrub the heck out of it when washing. | |
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Best nonstick frypans?
