Erm, no. If you don't want to use butter or olive oil, don't use butter or olive oil. This has nothing to do with non-stick vs regular pan. In fact, butter and

Erm, no. If you don't want to use butter or olive oil, don't use butter or olive oil. This has nothing to do with non-stick vs regular pan. In fact, butter and olive oil are more difficult to use, and more prone to scorching with non-stick pans because of lower thermal mass, which makes it much harder to regulate temperature. The temperature of the pan needs to be the same, regardless whether it's non-stick or not, in order to produce good results. If you start with a cold non-stick pan, the food won't stick, but it will be of far less quality than if you had started with the proper temperature. So I guess that non-stick pans allow you to more easily make bad food without making a mess, but that's not a metric that I care about. If you care about the quality of food, non-stick pans are more difficult to use because temperature control is harder, they can't get as hot, and generally you can't put them in the oven.