Um, yeah. I’m in your camp. Except that I just heat them and wipe them out with paper. I’ve always been a non-stick guy.
Except also that I have other pans for stuff with a significant water content or to which I’m going to add sweetener or de-glaze. Pans where the teflon wore of 20 years ago. But for those kinds of ingredients I don’t buy that any pan is non-stick.
