By Jess M.
I cook eggs everyday for breakfast for my husband and myself. And a few years ago we bought a "nice" nonstick frying pan, did some research, and found one that wasn't too expensive. Then I cooked eggs (and other things) on it every day for a year and by the end of that first year, the coating had worn down, started to scratch (though using only coated/plastic tools I swear!) and the pan was no longer usable. I was so mad at this one pan and that it was supposed to be a "good" one and it only lasted a year that I threw it out and swore off nonstick pans.
We bought few Lodge Logic cast iron pans and were quite happy with them for a while. But then there was some promotion through Circulon (a while ago) where if you downloaded thier iPad app, they would send you a free nonstick hard anodized frying pan. So, we did, got the pan, and went about using our cast iron for the everyday cooking.
But now with a nonstick pan in the house, I started to use it for eggs. And meat (I don't really like to cook/clean meat in my cast iron, though I do and you can- it's just that cast iron cleans best without soap:salt and hot water only. But when I cook meat in cast iron I do clean it with soap and then re-oil the heck out of it). And pretty soon, I was using this nonstick pan everyday to cook out breakfast eggs. It was so easy to clean! Nothing sticks to it! And after a couple of years of use the finish still looks great and I don't have any worries that the coating is slowly poisoning us as it flakes off into our food.
So this week, we bought an 8 and a 10 inch pair of Circulon Contempo Hard Anodized frying pans to round out the collection.
Where are you on nonstick pans? I think most of us are anti-teflon (do they still make that?), and now with the new finishes like the hard-anodized, I feel better about using them.