A new material developed by researchers from University of Toronto Engineering could offer a safer alternative to the nonstick chemicals commonly used in cookware and other applications.
The safest nonstick cookware is: Cast Iron, Carbon Steel, and Stainless Steel. However, you need to learn/develop those skills to make use of those nonstick properties.
If you are lazy, you can use coated (aka Teflon) cookware and halve or more your lifetime. It’s your choice.
Stainless Steel is just straight up not non stick.
It’s not designed to build up a patina.
Also, why everyone always leaving out coated cast iron - it’s not fully non stick but it’s stick resistant at least and doesn’t have to be babied like cast iron.
The safest nonstick cookware is: Cast Iron, Carbon Steel, and Stainless Steel. However, you need to learn/develop those skills to make use of those nonstick properties. If you are lazy, you can use coated (aka Teflon) cookware and halve or more your lifetime. It’s your choice.
Stainless Steel is just straight up not non stick.
It’s not designed to build up a patina.
Also, why everyone always leaving out coated cast iron - it’s not fully non stick but it’s stick resistant at least and doesn’t have to be babied like cast iron.