I've been using the same REALLY NICE skillets/pans for the past 8 years that I got for a wedding present. The pans stick, burn, scratch, you name it and I HATE THEM! They also have a black lining, not Teflon, that's supposed to have lasted FOREVER but it's peeling. I'm scared to death of Teflon.
This morning I fried up some scrambled eggs and they tasted AWFUL and stuck. THEY ARE GONNERS!
My mom also got me a bunch of Le Cruset for Christmas that I can't stand either. I'm always worried about the enamel, they stick, and are too heavy to drain. I've also got a few really good iron skillets but I want something easier/lighter/non sticky.
What do you use? Best pans for scrambled eggs? Best frying/sauteing pans? HELP!
Anyone tried those diamond coated ones on TV? HA HA!!