If I’ve a great high quality multiply stainless-steel frying pan do I would like a non-stick pan as nicely? : AskCulinary

I haven’t used non-stick in 30 years. I have a mix of cast iron, carbon steel, and stainless. My go-to pan is carbon steel as it heats much more quickly than cast iron.

French omelettes, crepes, pancakes– nothing sticks. Then again, I have no aversion to butter

I think whether you need a non-stick pan depends on your confidence and patience.

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