Nonstick cookware is great for some things, but treating it like a Swiss Army knife for cooking is a recipe for disaster. Nonstick pans have issues with proper browning and searing. Ask it to give your steak a crust, and it’ll respond with something sad and gray.
And here’s the kicker: Some foods are nonstick coating assassins. They’ll chip away at that slippery surface faster than you can say “not under warranty,” leaving you with chemical flakes in your scrambled eggs or stir-fry.
Sure, we all love easy…
