Yes, exactly. I can’t believe how little mention of silicon and wood there is here.
Silicon is much more resistant to heat and chemicals. I believe the polymers are also more tightly bound.
I also think people cook too much on nonstick. Non stick has a place in the kitchen for specific dishes. But for the most part you can cook most things in a combination of high quality stainless steel pans and cast iron. Some food sticking in stainless is a good thing (Maillard reaction), deglaze the pan and scrape it up with a good wood spatula.
Silicon is much more resistant to heat and chemicals. I believe the polymers are also more tightly bound.
I also think people cook too much on nonstick. Non stick has a place in the kitchen for specific dishes. But for the most part you can cook most things in a combination of high quality stainless steel pans and cast iron. Some food sticking in stainless is a good thing (Maillard reaction), deglaze the pan and scrape it up with a good wood spatula.