Well, a lot of people use cast iron or carbon steel. With those, the pans kinda "cure" and build up this layer of stuff that eventually becomes non-sticky, but I think that takes more skill to do right.
But cleanup for me wasn't too bad. I'm just trying to figure how much patina to leave on the pan versus scrub off. The only other thing is you have to be rigorous about drying your dishes, and possibly putting a little oil in them for storage, to keep them from rusting. But if they rust, you just scrub that off and start over.
But don't fool yourself. There's virtually no nonstick cookware that isn't PTFE. Read the labels and be careful what you pick, if you want to avoid it.
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Date: 2007-07-31 12:12 pm (UTC)But cleanup for me wasn't too bad. I'm just trying to figure how much patina to leave on the pan versus scrub off. The only other thing is you have to be rigorous about drying your dishes, and possibly putting a little oil in them for storage, to keep them from rusting. But if they rust, you just scrub that off and start over.
But don't fool yourself. There's virtually no nonstick cookware that isn't PTFE. Read the labels and be careful what you pick, if you want to avoid it.