Home cooks generally fall into two camps: those who buy a cheap frying pan and throw it away after a few years when it gets scratched and falls apart, and those who worry chemicals from non-stick pans might be bad for them or the environment, and also want to “buy once, buy right”.
Once upon a time it was mainly serious home cooks and the health-aware who fell into the latter category. But then Covid-19 spread across the planet and we all started cooking at home more.
Having the time and energy to focus on what we were eating naturally led to thinking about what we were cooking it in, says Kate Slavin, the co-founder of
