[AFreeBird]

A properly "seasoned" iron skillet is pretty non-stick. Carbon makes an excellent non-stick surface. I got a Chinese hand hammered steel wok that I coated with oil and baked in the oven @ 500F for hours, occasionally going back to redistribute the oil that pooled down at the bottom or add some more. After I was done' I had a nice non-stick coating on it.

[BTW: Never use a scour pad (steel wool or synthetic (ScotchBrite) to clean seasoned cookware. Just remove any particulate matter and clean with a very mild soap. re-oil (lightly) and store. Pre-Heating will take care of any germs/bacteria]

For pots, I really like my Corning glass. I can see what's going on w/out having to lift the lid. And while glass isn't non-stick per se, it's better than non seasoned cookware as far as cleanup goes.

[toldyou]

Thanks!

I don't have Corning for the stove top, but I love it in the oven. One of my favorite meals is roast chicken. When it's done, I put the chicken on a plate and prepare the gravy, in the Corningware, on the stovetop burner.

Years ago, while visiting someone, I decided to make a roast chicken for dinner. Since this person didn't have a roasting pan, I bought a glass "lasagne size" roasting dish....(Anchor-Hocking?) I didn't read the warning on the pan that says, "Use in oven only. Do not use on stove-top."

While making the gravy on the stove-top, this 9x12 dish shattered and flew all over the kitchen, even hitting the ceiling....pretty dangerous. Much clean-up! Needless to say, I learned something that day!