Copper and stainless steel invariably get food adhered to them very well. (Try cooking eggs in stainless steel) A properly-seasoned cast iron pan is, in many wa

Copper and stainless steel invariably get food adhered to them very well. (Try cooking eggs in stainless steel) A properly-seasoned cast iron pan is, in many ways, like a teflon-coated one. So, I suppose my comment would go for teflon-coated pans, as well. If I still used stainless steel, you bet I'd be soaking them overnight then scrubbing the hell out of them in the sink the next morning.