As a test, I heated bacon without any oil in the pan. As it cooked, any sticky bits were easily scraped up with a wooden spoon, although they would have browned up nicer if I’d added a few drips of oil. My bacon didn’t reach that heavily bronzed, crisp state that I was looking for, although American bacon likely would because of all the fat it tends to exude.

Then I added the rest of the ingredients, tossing them well to get everything good and hot, finishing it with a ladleful of the hot, starchy pasta water to give it some moisture. It came out just fine with no sticking. A few days later I made a quick version of fried rice as well as a skillet dinner of marinated tofu and had no sticking problems. Am not sure if I should be waiting for the other shoe to drop, but so far, so good.

I also feel good because I don’t have to worry about tossing the pan when the finish wears down, like I did with the cheaper nonstick pans I’ve had in the past. So far, I’m liking it.