If you're talking about carbon steel it takes a little more technique and especially more oil to use for things where you want a non-stick situation. It's not a

If you're talking about carbon steel it takes a little more technique and especially more oil to use for things where you want a non-stick situation. It's not a ton of oil but there's definitely been a shift in the last couple decades and it just doesn't work with the infinitesimal amounts of fat a lot of people try to cook with now. Where teflon nonstick is as foolproof as you can get, as long as the coating hasn't worn out things basically won't stick. It also makes cleanup very easy even for things where you don't specifically need nonstick, which is very practical for how a lot of people cook, especially people who don't particularly enjoy cooking. Can't really put carbon steel in the dishwasher either, which again people who enjoy cooking and maintain nice gear look down on, but is just a practical consideration that a lot of people weigh heavily so you can't ignore. If you're talking about cast iron that's a different thing. A lot of overlap with teflon nonstick but some things aren't comfortable or practical in it so it's not a complete replacement. I'm not specifically an expert on cookware or anything but I have like 20 years of professional cooking experience so not totally ignorant either.