Nonstick, cast iron, or stainless? Let’s talk about what works and what wears out.
I reach for stainless most days and make it behave by “heat the pan, then the oil, then the food,” plus the water-drop test so a droplet skitters before I add anything; it sears fast and cleans up without babying. Nonstick’s great for eggs on brutal mornings, but I accept it’ll wear out sooner than stainless. Do you use the water-drop test, or does your cast iron stay parked on the stove?