Can anyone recommend a set of non-stick saucepans where the non-stick coating either peels off or does indeed become ' stick'. Is stainless steel the way to go, or ceramic??
I buy cheapish non stick frying pans and have got a set of stainless steel saucepans that are now more than 20 years old and still going strong. I used to buy (and have still got) circulon frying pans that are lovely but much too heavy for me to lift now, so I went over to cheaper ones that last 3 or 4 years then I replace. They would probably last longer if I treated them more kindly but heigh ho.