Discussions

Looking for recommendations on non stick pans. Have a set of Gotham that have stuck from very first use, Tefal sticks, various others also not very good.  
Used on ceramic hob, with canola oil as I like to flip it over top of egg to coat.  
What have you used that really works?

treated and maintained good quality cast iron

Thanks for the reply.  
According to this site, https://www.hunker.com/12608393/which-pans-are-suitable-for-ceramic-glass-cooktops  
"According to Cooking for Engineers, unlike gas stoves, where a majority of pans can be used, some pans are not the best cookware for an electric glass top stove. When it comes to glass top stoves, you should not use glass, ceramic, stone or pure cast iron cookware."  
The stove is a Maytag and their website does not give any guidance on what pans to use.  
It seems that various sites differ in opinion as to what should be used and also to what pans are best for non stick.  
Much of a dilemma.

Have heard numerous opinions about the Gotham pans, the oldest one that I have was good when new but does not work so well now, it has two years use. The second Gotham is only a year old and am still having good luck with it. Seems if you have any discoloring at all they start to stick. The final pan I really like is a t-fal crepe pan, great omelette pan but if you ever let it get to hot you’ll be getting another.  
Have been checking out one that is a granite one, and might be a Christmas present for myself.  
Anyone else with any reviews please post, plus any warnings about certain brands also helps.  
As for the cast pan, they can be good but keeping them properly seasoned can be a pain.

Thanks for the input, trying to find definitive impartial information on the net is seemingly impossible.  
I'm hoping that EBrandonites experience will help me choose something suitable. I'm fed up (no pun intended) with having to scrape stuff off the pans.

They are the best. I have a glass top stove too. Just be careful not to drag it around on top and you’ll be fine.

The irock pans are amazing. You could never stick eggs in it. Anything you want there and it never sticks. We replaced al out pots and pans to them over time.

From Canadian Tire are the best pans I’ve used. They are quite expensive but regularly go on sale for a good price

We have the rock frying pans too, have only had them for 6 months or so, but they have by far been my favourite.

that I wanted to buy a cast iron pan for frying but when I went to purchase I couldn't lift the darn thing! lol

What is your budget? I’ve got paderno ones from Canadian tire and love them (but the last one I bought was around $100 on sale)

No budget really though no point spending a fortune on some thing that only gets used a couple of times a week.  
Main thing is it shouldn't stick. Not sure if the problem is the lousy bacon and sausages, even eggs seem watery nowadays or the canola oil rather than lard. Even poached eggs stick in the Gotham pans.

All poached eggs stick, in every pan. The secret to good poached eggs is to put them in when it’s boiling enough but not too rapidly. Once it return to a boil, turn the heat down to medium-high and use a spatula to unstick them all from the bottom, but don’t flip them yet. Wait until they’re cooked enough so they won’t fall apart when you flip them over. I eat poached eggs daily, and they turn out perfect using this method. Also add a splash of vinegar to the water before starting. Good luck on finding new pans

I have cast iron pans and love them (and use them a lot) but 2 things I don't use them for are eggs and potatoes. Because they stick like mad, no matter what I do.  
 
I just have inexpensive T-Fal frying pans for doing eggs. I think they were less than $20 for a set, although this was years ago already. They are still in good shape and the teflon is fully intact.  
 
I always, always, always fry in butter (not margarine) as I find anything else sticks. Not a lot, but enough for a thin layer. Also, don't turn the heat up too high - eggs shouldn't be more than med-low on a most stoves. You also can't put the eggs in a cold pan, but one that's sufficiently up to temperature. If they do stick a bit, I use a silicone spatula to loosen them as needed, and sometimes a bit of water in the pan will loosen them.  
 
I have also used the ceramic pans at an airbnb that we stayed at, and I liked them immensely. I will likely replace my teflon with ceramic when it's time.  
 
And yes, if you buy inexpensive bacon it has a high water content. That's why it's so cheap, a lot of the weight is in fact saline (similar to those boxes of "seasoned" chicken breasts you can buy). I love love LOVE Tendercut bacon, you loose hardly anything in terms of liquid, just the fat that renders out. It's a bit more, but you lose less, so it ends up being fairly close in price by the time you cook it out.  
 
Your eggs are liquidy if they're old. The fresher the egg, the more the albumen will be more viscous and "solid", even when uncooked. Most eggs in the store are 4-6 weeks old at least when they hit the store shelves, and can last another 6 weeks once you buy them. If you get them fresh from the farm, where they might only be a couple of days old, you'll see the difference.

I like these pans better than any other non-stick pan I’ve had. I bought them, on sale, in 3 sizes. They have held up well except the medium one we use sometimes to cook bacon in and it is showing some signs of wear. I don’t think there is a non-stick pan out there that holds up well if bacon is cooked in it.

stainless steel non stick pans are wonderful. they're expensive but worth it with a lifetime guarantee