Re: 3-15-2025 TFM show
I enjoy using both cast iron and nonstick coated cookware. My nonstick pan is almost exclusively used for scrambled eggs and other foods that don’t require high heat (over 300f or 150c) Searing meats is done around 400-450f and works awesome on cast iron.
If you don’t exceed 250f on a regular basis the nonstick coating will last extremely long. Besides sharp metal utensils, high heat is what usually kills nonstick.