No Stupid Questions

Okay, medium deep dive into cooking surfaces. No caveats or disclaimers because fuck that.

The only thing that's truly "non stick" is Teflon. Anything else is just low stick. This includes the beloved cast iron.

But! Sticking isn't an inherently bad thing, so unless you're cooking eggs or making candy, chances are that cast iron, carbon steel, or stainless steel will get the job done anyway.

Out of all the options, cast iron requires the most work to stay as low stick as it can get, and nothing else reaches that degree of easy cleaning after use. Carbon steel is just a skosh behind cast iron, but it's lighter by a significant factor, so it may be worth considering.

So, how the fuck to keep cast iron low stick? You gotta start with a good layer of plastic and then maintain it. Seasoning is essentially plastic. For seasoning to stick, and stay useful, you gotta be a little gentle with it over time. Use only standard dish soap, no heavy scrubbing, and watch how hot you get the pan without something in it. All those people saying the get your pan "ripping" or "screaming" hot? That's bad advice for a pan you want to keep low stick. So you have two pans, or just accept that once you get that layer of polymerized hydrocarbons past about 450, it's going to start having trouble.

And, being fucking real, you don't need a pan that hot for anything except maybe a rare or blue steak. You'll get better Maillard reaction at slightly lower temps that won't stress a pan. Or, just fucking use a thick stainless steel pan, it'll work fine if you want shit to carbonize. Invest in a fucking infrared thermometer and learn how to use it, you'll get better results from knowing what temps give a specific result than from cranking the heat all to hell and hoping.

But if you want maximum non stick cast iron, it starts with the surface. You gotta have a smooth surface, or you gotta spend the time building up layers of polymers to fill in all the little bumps and schwiggles. Overall, the slickest surfaces will come from finely sanded, then vinegar treated, then polymerized. Just be aware that slick and low stick is a tradeoff, since some sticking is going to be what develops a nice fond from our friend Maillard.

You can get close to that with carbon steel though! Same process. You get the bare metal smooth as fuck all, then give it a nice warm vinegar soak, then season as usual.

But, again, you gotta be ready to accept tradeoffs. There's no perfect material. And over time, if you don't pay attention, a seasoned pan is going to develop uneven spots as fats polymerize during cooking. If you do pay attention, I'll happen way slower, enough so that I'll take decades, by which time chances are good that the layers will be thick enough that it isn't a problem. That uneven buildup happens when the fats aren't deep enough to stay even as you cook, and/or when things do temporarily stick during cooking (which is a good thing, not a bad one for meats).

Me? I accepted long ago that some cooking is going to result in pans that need a long soak before trying to really clean them. Hell, even Teflon can have stuff build up on the edges, so it isn't immune to that. Your best bet is to leave the damn thing on the range, pour in some water, heat it up to boiling, then let it sit until it cools enough to handle. It reduces sink time a lot.

If you want Teflon, go top end. Don't waste time or money going cheap. Opinions vary, but hexclad has a reputation for being the most durable Teflon stuff. Won't last forever in terms of the surface, but no Teflon will. Just don't fuck around with generic shit.