In general, I’m really not a fan of non-stick cookware. The vast majority of non-stick cookware is made with chemical coatings that are awful for your health and should be avoided at all costs. They also perform poorly because they can’t be heated up too much (the chemical coating will melt), which prevents you from doing important things like searing or frying.
While I suggest avoiding chemical-coated non-stick pans entirely, I do think that having one ceramic non-stick pan can be helpful. Ceramic pans are non-toxic and have nice natural non-stick properties. The only issue with these pans is that they aren’t super durable— you’ll likely have to replace them every couple of years or so. They also can’t be heated super hot, so you’ll still need a heavy-bottomed pan (stainless, carbon, or cast iron) for high-heat cooking.
Brands I Recommend:
- Caraway
- XTrema