>we'll need to revert back to pans seasoned the old fashioned way (less convenient, careful washing). There are plenty of non-nonstick (stick?) options besides

>we'll need to revert back to pans seasoned the old fashioned way (less convenient, careful washing). There are plenty of non-nonstick (stick?) options besides cast iron. Most of my cookware is stainless steel (with a thick disk of copper under the pan for thermal inertia) and I've never felt it's an inconvenience or difficult to clean - in fact, its durable nature allows for the use of coarse scrubbers or acid-based cleaning products that would quickly ruin a non-stick pan.