[orev]

> stainless/high carbon steel with butter is perfectly 'non stick'

Except it isn’t. Try letting melted cheese, or pretty much any starch (pasta, rice, oatmeal, etc) sit in stainless for a while and then see how non-stick it is. It will glue itself to stainless but on non-stick it will slide right off.

I’m not arguing in favor of non-stick, and avoid it when possible, but we can’t also be making inaccurate claims either.

[superchroma]

Well, there is also the method of seasoning cast iron cookware.

[orev]

Cast iron and stainless are so completely different that this comment doesn’t belong in this thread.

Also, cast iron, even when seasoned, would still stick quite a bit in the above scenario (and I can’t imagine any scenario where I’d want to cook starches like that in cast iron).