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Meh on any nuance between the fancy brands. We have all-clad and beat on them daily, they keep up well. Some are non-induction (typically they're Al exterior) but most are induction-friendly.
It's gonna stick - if you're cooking a sturdy protein just be patient and it'll release. Always do the "drag through the hot fat" as you drop it. That helps.
If you're doing eggs or something fragile like some fish... Get a restaurant-quality nonstick pan. Replace every two years. That's maybe $10/yr for cooking bliss.
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'78SC, lots of other boring cars...
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