A couple of suggestions: If she cycles through them quickly, just get a pair of thick T-Fal pans or something similar from a restaurant shop or discounter. They have differing grades, so be sure to get the thicker ones. A step up might be Anolon Nouvelle Copper, which are disk based but perform well due to a really thick base. If you need fully clad sidewalls, the Zwilling Spirit series are a thicker than most (3mm) and have a ceramic non-stick interior. Their sister line Demeyere has a top of the line version (with no interior rivets).

I am not happy with a Cuisnart ceramic pan. I have baby the pan, within in 6 months not a scratch but it is no longer non stick.

Before I recently relearned how to cook with stainless frying pans, I liked the ceramic-lined pans because they last longer than other non-stick pans. The non-stick property will diminish after about six months but Barkeeper's Friend restores it by cleaning out the pores. Same thing works with stainless pans. Cermic pans only last about five years though. I wouldn't spend a lot on a non-stick pan.

Cross-posted with eandhl. She had the same problem and I have the solution! Our pans were also Cuisinart.

Mayflowers

"Before I recently relearned how to cook with stainless frying pans,"

So you can get a stainless pan to not stick? Please share.

I love my Scan-Pan.

Cook’s Illustrated recently recommended OXO non stick- both for an 8” and a 12”. Very reasonable price too.

Gotham copper

I have the Cuisinart non-stick pan (not ceramic), and it is my favorite non-stick pan. I also have a couple of Green Pans that I like very much. None of these came with lids, but I already have plenty of lids and would not have room to store any more lids anyway.

It's a good point to note that for both traditional nonstick (Teflon) and ceramic variants both degrade with high heat and also are impacted by things like oil sprays (Pam). The ceramic does tend to build up a coating that impedes performance, but a good baking soda or light acidic scrub will help remove it. I generally only use mine for eggs and fish, and use bare stainless (with the oil technique noted above) for everything else. I use Demeyere, which is more even and has a finish that releases a bit easier.

I also only use my non-stick for eggs, and honestly I feel guilty about that.

If you truly want no stick get the Cera stone cook ware type. I have this set and it is the best no stick I have ever owned and I have had multiple types. It is way better than the copper.

I’m following this - I need ONE (not a set) quality nonstick skillet. 10” or 12”. I’ve never tried ceramic-lined. Are there other recommendations?

Just a side note_ If any of you have pet birds. Teflon and other non-stick pans kill birds. Bird enthusiasts and veterinarians have known for decades that Teflon-coated and other non-stick cookware if heated to high temperatures, is acutely toxic to birds. ..

You can get the Cera Pan in singles, one skillet and 3 pack. I needed a set after losing all my cookware.

I refuse to spend a lot for a non-stick skillet and bought a couple from Ikea. I look for a thick disk for even heating as clad tends to be more expensive. I don't have birds but never preheat it when empty, and only on low/med heat. That's the temp I preheat my SS pans, so it's automatic for me. Cast iron or carbon steel are my high heat pans.

When they lose their non-stick ability, but aren't peeling, I give them a scrub with baking soda paste. Good as new. The Ikea pans have held up very well for a few years, now. They're used for eggs and reheating leftovers (best way to crisp up pizza crust and melt the cheese!)

Can't believe I'm reading this here because a friend of mine just said today that she recently purchased a set of cheap non-stick red copper lined pans and loves them. I have heard so much negative things healthwise about various cookware but it seems like everything out there is bad for us. Does anyone know good or bad about these and how they work.

Interesting thread. I have cast iron and stainless. This article has some good information and comments. https://wellnessmama.com/5148/safest-cookware-options/