any pan is a non stick pan if you know how to do it. we cook our eggs, pancakes, crepes, meat, basically anything on a enameled cast iron pan for years now. put oil in it and on full heat, when the oil has had the consistency of water and runs easiluly in the pan, turn the heat down and cook your eggs or anything else. you can also pay attention to when the oil becomes “wobbly” in the pan, that is the sweet spot where the non stick polymers form and the oil is still not burning.
Same thing with a stainless steel pan, but with none of the regular care needed for cast iron (cast iron has other benefits over stainless, but I’m not a good enough cook extract that worth).
Soak it, scour it, acids, alkalines, harsh chemical cleaners, chuck it in the dishwasher… the stainless steel cares not.
any pan is a non stick pan if you know how to do it. we cook our eggs, pancakes, crepes, meat, basically anything on a enameled cast iron pan for years now. put oil in it and on full heat, when the oil has had the consistency of water and runs easiluly in the pan, turn the heat down and cook your eggs or anything else. you can also pay attention to when the oil becomes “wobbly” in the pan, that is the sweet spot where the non stick polymers form and the oil is still not burning.
Same thing with a stainless steel pan, but with none of the regular care needed for cast iron (cast iron has other benefits over stainless, but I’m not a good enough cook extract that worth).
Soak it, scour it, acids, alkalines, harsh chemical cleaners, chuck it in the dishwasher… the stainless steel cares not.
We also use the stainless steel one, although not so often. But as you said, it’s practically indestructible.
You can pit stainless with acids. But you can also just sand it smooth again.