I don't see the point in non stick cookware. A simple stainless steel skillet with some oil in it will perform just as well and last longer for most uses (and you still need to add oil to a non stick skillet to get proper browning anyway, but it pools because of the non stick coating and doesn't work as well).
And a seasoned carbon steel or cast iron pan will be non stick for when you're cooking fragile stuff like eggs or fish, as well as being far superior for searing meat and allowing you to use metal utensils.
Not to mention all of those alternatives will likely allow you to raise the temperature much higher without damaging the pan than you would with a non stick one.
The worst I've seen recently is non stick saucepans! Why on earth would that tradeoff be worth it?
And a seasoned carbon steel or cast iron pan will be non stick for when you're cooking fragile stuff like eggs or fish, as well as being far superior for searing meat and allowing you to use metal utensils.
Not to mention all of those alternatives will likely allow you to raise the temperature much higher without damaging the pan than you would with a non stick one.
The worst I've seen recently is non stick saucepans! Why on earth would that tradeoff be worth it?