I am still dumbfounded how the Powers That Be have been so successful at marketing not just nonstick- but entire sets of nonstick cookware, to people. I wish I had those skills. Nonstick soup pots. 
I’m so glad I’m really really really old, and learned to cook before the era of Teflon.
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No joke, @Meekah —I saw a teflon coated butter dish at the Dollar Store. I wish there were a way to be notified if someone buys it.
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!!
How could I have ever lived this long without one?
I hear they cause butter slippage issues if you don’t properly chill and score the underside of the butter. I’ll stick to my little glass container which sits on my counter with the butter suitably corralled.
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Such exquisite taste!
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French butter, of course. 
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Mine doesn’t have a cow and now I’m pissed.
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You might be doing yourself a disservice by eating so well. You could end up going on until you’re 100 years old.
I believe that you need to eat well and not only super healthy and super boring for you to enjoy life.
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If it isn’t really good, I 'd rather skip a meal than choke it down.
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Wow…
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Claus, I’m sincerely hoping that red wine is the great equalizer. The French side of my family tend to live to their early to mid 80s, generally in good health and very independently, then bang, gone. No lingering. I suppose that’s what we all hope for. A little too morose, perhaps. Apologies.
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I think the only diet proven to increase longevity is a very low calorie diet, just this side of starvation. Sounds like a lousy way to live a life.
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And people will eat and drink the strangest things for purported health benefits. A friend tried to introduce me to mushroom coffee. I love mushrooms, and I love coffee. Note that there are two independent clauses in that sentence. I cannot imagine combining the two. The idea of mushroom coffee is right up there with those green smoothies. They remind me of the disposal backing up.
There are plenty of things to eat that taste wonderful and are healthy. I’ll stick to those, but for me food and beverage need to be high in psychological nutrients. To bring it back to Falk’s stupid new pan, give me a cheap steel, iron, or aluminum pan and plenty of butter for my eggs! I honestly cannot think of anything I’d prefer to be cooked in a nonstick pan.
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Unless they have come across a ceramic layer that is a lot better then what we have today. It will be a complete waste of good materials and money. To make a high end pan, that is worn out and useless after a year of daily use.
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I own a lot of ceramic non stick pans, 6 total and I have been using them since 2017 and they all still look in pretty nice condition, I think I can use them for 3-4-5 years more before I’ll toss them.
I’m at a point in my cooking journey where I’ll take the risk using non stick ceramic pans, because they give me a much wider gap for when I cook things and especially reheat things.
If EU decide to ban non stick pans, I’m going to purchase 4-5 of each of my non stick pans so I have enough for the rest of my maybe short life because of using these pans 
I still love my copper pans and pots and my 7-ply Demeyere, but my favourite cooking tools are my ceramic non stick pans.
Each his own taste. My point was simply that all non stick cookware will wear out sooner or later, and mostly sooner.
Which dishes is it you feel can only be made with non stick ?
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I bought a couple of ceramic pans and when they worked it was good…but each stopped being non-stick after about 15-18 months. So I stopped buying those and went cast iron and carbon steel. For the cost of a ceramic pans you can get a nice carbon steel pan that will never stop being non-stick if you take care of it and always use a bit of fat/oil. There’s also a few new cast iron pans with smooth surfaces in the sub $40 range.
That said, I do have once nice Italian ceramic pan rated to 600f. I keep it for acidity food, pancakes and HK pan fried noodles…so maybe 1-2 times a year. At this rate it should last my lifetime.
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I bought two All-Clad non-stick frying pans from Williams-Sonoma at least 10 years ago … they are just fine, still non-stick.
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Where did I mention dishes I make, which can only be made in non stick pans ?
What I said was I typically make dishes in my non stick pans, which gives me far better flexibility than if I made these dishes in my PLY/Copper pans.
I typically prefer to make dishes in my non stick pans where eggs, delicate fish and starchy foods are involved.
That can be rice dishes, potatoe dishes, egg dishes, pasta dishes and traditional danish dishes (like frikadelle, karbonader, medister, sausage dishes and biksemad type dishes)
All dishes can be made in PLY and copper pans, but my margin for error is wider when I use non stick pans - I can be more lazy technique wise so to say and I can also cook using far less oil & butter.
I often make dishes that will last at least 2 days, so I can reheat the same dish the day after without having to watch over it, like I would if I reheated the dish in a PLY or copper pan and I would have to use more oil/butter also.
To me cooking already is quite time consuming, if you want to make most things from scratch, so if my non stick pans can give me an advantage over PLY and copper pans, I’ll gladly take it.
Some people argue about techniques, but I already know pretty much all cooking techniques and non stick pans simply give me the right to cook a bit lazy without using much oil/butter (and trust me I love butter and use plenty of it, so I like it when I can use less of it in some of the dishes I make often)
