I switched to stainless steel, maybe issues with chromium and nickel though. It's also not non-stick, but if you add oil to a dry pan after it's already heated

I switched to stainless steel, maybe issues with chromium and nickel though. It's also not non-stick, but if you add oil to a dry pan after it's already heated it up, it will form a sort of non-stick surface. (Scratches in the pan surface will impede this effect)