General Discussion

having struggled over the years with various types of "non-stick" ones that never seemed to last more than a couple of years, if that, no matter how careful you were with them, and their performance was never brilliant. We use them a lot for stovetop dishes like our versions of paella, goulash/paprikash, bolognese sauce, curries etc., as well as normal frying.

Now we're wondering why it took us so long to find out about them.

Nothing sticks, even if you accidentally burn food in them (as happened in a failed attempt at multitasking a week or two ago, from which the pan emerged apparently unscathed), you can get away with using the bare minimum of oil if you want, and they wipe clean unbelievably easily after at most a minimum of soaking.

Obvious precautions include avoiding scraping away with metal utensils or metal washing-up scrubbies, but that applies to any non-stick coating.

The coating's just ceramic - a technology that's been round for eons, so there's no need for any chemical additives.

I can't speak for their longevity yet, but the pans we bought were surprisingly cheap anyway.