> the trouble of cleaning sticky pans every day?

> Asking seriously.

I know this will sound harsh, but this is probably a skill issue, not a hardware issue. I used to struggle a LOT with pans getting fouled up with whatever I was cooking.

The only thing that got me to figure it out was forcing myself to exclusively use the same cast iron pan for everything, and to practice cooking scrambled eggs on it every morning. Once you master the temperature, timing, etc., cleaning the pan literally takes 3 seconds (paper towel into trash can, pan on hook).

Regardless, teflon is not going to fix this in a meaningful way. If you are bad at temperature control, it might save the eggs from sticking but they're still gonna burn and you are risking vaporizing the coating. Cast iron isn't the best thing to get super hot either, but it is much safer if you do.

Wish I knew exactly what I changed, but I can fry food in a plain steel pan without the food sticking... (most of the time)

I think putting the oil in and letting it get hot before cooking is probably the way to go.

No its zero for me because teflon pans universally suck IME.

you can sauce your pans though

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