inb4 'cast iron skillet'
I've always had bad luck with fresh cast iron, so I'm not interested in that. Just looking for a good nonstick pan. I was thinking about the ones with the hexagon stuff on it, but I just looked it up and its $180, so thats gonna have to wait.
Who got the recs?
I'd recommend carbon steel, none of the PFAS, much lighter than cast iron. if there's a restaurant supply store nearby you can get them like half as expensive as anywhere online.
I'm talking to another comrade about PFAs and they suggested ceramic as well. Do you have any specific model recommendations for carbon steel that you like?
I've got a couple Matfer Bourgeat ones, which are way marked up online. I didn't see the America's Test Kitchen review beforehand but followed their seasoning guide (potato skins + salt to remove the waxy layer that came from the factory, oiled and then blasted those brothers in the oven). Seasoning has lasted over a year, still more nonstick than any nonstick I'd used at the one year mark.
Will look into the brand, thanks!