On 2016-10-20 2:33 PM, Paul M. Cook wrote:
> So I bought this new Cuisnart ceramic skillet. Pretty thing, deep red
> finish on the outside and a brilliant white on the inside. Not cheap.
> Almost too nice to use. The first few times I cooked with it it was
> perfect, nothing stuck. Now, about a month later, everything sticks in it.
> I always used a sponge to clean it, no abrasives. Just a sponge and soap.
>
> Is there any such things as a non-stick pan that stays non-stick?
>
>
My experience is that after a while, the non-stick surface wears off and
they are as bad or worse than regular pans. I have a Paderno frying pan
that had the best non stick surface I have ever used. You could fry and
egg in there and once it set a bit you could move it around by wobbling
the pan a bit. Now it sticks and is a pita to clean.