Misen is having a Kickstarter for their pre-seasoned carbon steel pans, Misen Preseasoned Carbon Steel Pan by Misen — Kickstarter. I usually back their Kickstarters, but I already have their original models which are well-seasoned after several years of use. Seasoned carbon steel is like seasoned cast iron, virtually non-stick, but it weighs a lot less. Here is a website comparing the two types, Carbon Steel vs. Non-Stick Cookware (10 Key Differences) - Prudent Reviews. I use my carbon steel for shallow frying and it works quite well.
With non-stick there’s no concerns with the immersive oil heat pealing off layers of the non-stick? I’m a pretty big noob but just worried about possible health effects related to non-stick coatings.
I use a black carbon steel French steel pan for that sort of thing personally. But maybe a scanpan would work best for you. I have one and really like it - saw josiah citrin cooking a steak on one at home during a pandemic demo heavy duty non stick. I don’t baby it and it’s held up.
Yeah, those OXO pans are the only non-sticks I own and I love them. I have a 10 inch and a 12 inch and I use them for eggs, pancakes, grilled cheese, French toast, searing mushrooms, tempering spices, etc.
For shallow frying, I like to use my All-Clad stainless steel frying pan and haven’t really had any issues with sticking.
There needs to be a conversation about non-stick. Why you use it. Because you want to cook without added fat? Because you want to cook with fat but have easiest cleanup? The two are not interchangeable nor are the pans considered.
I do not believe in putting a non-stick coating on a “last forever” eg All-Clad pan. The coating will not, regardless of careful treatment, last as long as the pan.
I found this gem in a goodwill dumpster. It has a stamp on the bottom. Chicken pan # 8 . Lid included. I am a fan of cast iron . I don’t use a spatula to flip . I use tongs or 12 inch tweezers.
Partner sent me this today (I assume as coincidence, actually). There is a link to their conclusion about non-stick coatings:
Ross, Marshall’s, et al., have a lot of non-stick pans at a good price. I’ve also found All-Clad (!!!) non-stick there, too (Marshalls, not Ross). The All-Clad stuff was pricey in comparison, but still much cheaper than at a “regular” retail place. We love the All-Clad, but it’s heavy as f*ck.
We’ve been very happy w/ our BK carbon steel (less so w/ our Ballarini). I must admit that I find the Misen recommended by @ebethsdad to be quite tempting…
I think that would be a good discussion (maybe as a separate thread?). Depending on what’s been cooked, I actually do not necessarily find non-stick that much easier to clean that cast-iron/carbon steel.