It's gaslighting by the cast iron/stainless steel crowd, pure and simple. I've talked to multiple experienced and home chefs about this disconnect and they've

It's gaslighting by the cast iron/stainless steel crowd, pure and simple. I've talked to multiple experienced and home chefs about this disconnect and they've admitted two things: 1) cooking on a screaming hot pan is possible of course. It's how all professional kitchens work. But it's way harder! You have to pay close attention & the timing for error is very small. Cooking at lower heat on Teflon lets you make more adjustments. 2) After doing everything perfectly, and seasoning perfectly, for the same heat you ABSOLUTELY still need more of some oil or butter on a cast iron or stainless steel then you would for an equivalent Teflon pan. This is non-negotiable.