On Fri, 21 Oct 2016 03:39:18 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, October 20, 2016 at 2:33:23 PM UTC-4, 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?
>
>Everything is transitory. Entropy wins in the end.
>
>Still, I like these nonstick pans:
>
><https://www.amazon.com/Vollrath-Z4008-Wear-Ever-Non-Stick-CeramiGuard/dp/B003ZTPF7G>
>
>I put 'em in the dishwasher and everything. I always add fat when I
>cook in them, because I like the flavor of it. If you're trying to
>use them without any lubrication, you probably won't like any
>nonstick skillet that's more than a month old.
>
>Cindy Hamilton

I've no use for so called coated non-stick pans... neither does anyone
else who knows how to cook... no professional cook uses coated non
stick pans. And no professional cook uses cast iron, every
professional kitchen uses quality stainless steel cookware, and
nothing sticks.