[zucked]

We've had perfectly serviceable non-stick cookware for ages - carbon steel cookware treated properly easily replicates teflon with a little oil or butter.

Before someone claims to the contrary - I basically only use TWO pans now for all my cooking - both 14" carbon steel pans I initially conditioned that have only gotten more non-stick as I've used them. I regularly cook over-easy eggs, scrambled eggs, and other foods that are apparently only possible in teflon non-stick pans if you believe the literature.

[Zigurd]

I can't even be arsed to season a pan properly and nonstick ceramic is fine. It won't last forever, but it works for upwards of 10 years.

[lkbm]

I've watched so many people scramble eggs every morning and leave half the egg stuck to the pan day after day. You don't have to live this way!

Before putting in your eggs, heat up the pan and put in some oil/butter. A spatula that can scrape well (flat-nosed, or moderately flexible plastic/silicon) is also helpful.

For a spell some years back, I had a game of "find the worst pan in the kitchen and see if I can cook my eggs without them sticking". Not quite a 100% success rate, but pretty close. (That was mostly scrambled, though. Fried eggs and omelettes are more difficult.)

It's true that a non-stick pan makes it much easier a beginner, but the downside is that said beginner will destroy a non-stick pan within weeks.

[arcticbull]

Obviously not for non-stick cookware but the best spatula I own is a $25-30 Victorinox slotted fish spatula. [1] Topped Wirecutter's list too. [2]

[1] https://www.victorinox.com/us/en/Products/Cutlery/Accessorie...

[2] https://www.nytimes.com/wirecutter/reviews/victorinox-slotte...