I think some people have reservations about the chemicals that make up the non-stick coating. Others don't want to deal with buying new pans every few years du

I think some people have reservations about the chemicals that make up the non-stick coating. Others don't want to deal with buying new pans every few years due to the flaked off coating. Not to mention that buying new pans every few years is a bit of wasteful consumerism. Either way you probably don't want to be cooking on high heat unless you're doing a saute. Your meat is going to be charged outside and raw inside. It takes time to move that heat into the middle regardless of the pan.