[ProtectOurFreedom]

I've had a number of modern non-stick frying pans including a heavy and very expensive Swiss Diamond skillet. Non of the coatings last that long -- they all start wearing out from Day 1. The cast iron, if well cared for, is almost as non-stick as modern coatings and they never wear out.

[Jamestown1630]

My husband cooks scrambled eggs in a TFal pan every morning; we don’t use it for much else, but the ones we’ve had have lasted 5 or 6 years before they had a scratch, even though it goes into the dishwasher at least 5 times a week.

He always uses a heat-resistant silicone spatula with them, though.

I haven’t had that kind of performance from any other coated pan.

[entropy12]

My copper pans last longer (as non-stick) because I just clean them with a paper towel with a few drops of vegetable oil. And use as little heat as possible on stove top. What kills the non-stick properties is excessive heat and dish soap.