this post was submitted on 23 Nov 2023
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No Stupid Questions
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Oh. I've had much better experience with more expensive ones. At least in my use they seem to survive better.
I don't have personal experience with it myself; all I know is that experts (e.g. America's Test Kitchen, who test pans regularly, and Alton Brown, who wrote a book on what pans to own) tend to recommend cheaper pans.
Hard to argue with that. Maybe I've just been lucky
I learned that the biggest difference between cheap and expensive non stick pans is basically the amount of non stick coatings. Regardless, the non stick coating will wear off over time. This was the conclusion from a documentary I once watched on whether it was more economical to bit a cheap pan every so often or an expensive pan less often.
Personally I would strongly recommend cast iron from a reputable brand or carbon steel if you can afford it. Stainless steel also works, but is more tricky to not stick. Cast iron is heavier, but very forgiving and will last you a generation or more.
The non-sticks are usually cheap and require minimal effort. Carbon steel could be a cool alternative though