My main issue with non-stick cookware, aside from the temperature constraints which limit its culinary usage, and the physical constraints which limit implement

My main issue with non-stick cookware, aside from the temperature constraints which limit its culinary usage, and the physical constraints which limit implement usage, is the way it liberally absorbs modern dishwashing soaps, then imparts a nice soapy taste to the next thing cooked in it. Some online anecdotes <everyone sits up and pays attention> suggest that such absorbed odors are oil soluble and will not 'wash out' easily, except by way of the next batch of hot oil - a speculation borne out by my experience.