All Clad copper core nonstick skillet questions
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there's an opinion on the topic for every human on planet earth (g) - so....
here's my take: non-stick - Teflon aka PTFE still rules the roost.
as your own experience shows, some people have wonderful "luck" with the ceramic types, others - not so much "luck" - or "luck" for a short period - and the "why" of it is a bit of a mystery.
I have some old cast iron that's lightweight enough and seasoned enough and cared for such that I can one handedly flip two or three eggs in the pan for over easy. actually, flipping eggs in my $10 PTFE pan is easier because the bottom chine is rounded vs the near 90' angle of the cast iron, but whatever . . .
but PTFE is still the best for all around, however comma in my kitchen it does not last forever - cheap, expensive, obscenely expensive,,,, 12-18 months and it starts on the long slide to sticky-non-stick.
my advice is not to buy expensive high end PTFE pans. they all fail, it's just that some cost $10 and some cost $150(+)....
use the budget for solid heavy bottomed sauce pans - where even heat really counts.....
Staub enamel is not non-stick. It will take scrubbing OK, just not impact or banging with utensils.
All-clad is a lot of money to pay for nonstick. And it won't last any better than other nonsticks to speak of. I tend to buy my non-stick at discount stores. I simply don't find big name brands do a better job of it so why pay the brand name pricing. Just make sure it has a metal handle for oven and broiler chores.