Without wanting to condemn the professional input, if they endorse product, this may have a contractual component. I'd expect a decent food journalist to ask if their conditions of payment for endorsement required their support in these times.

That said, there are also alternate non-stick formulations, which are not PFOA/PFAS based chemicals. People decry them, but they do exist. I believe I have either low or no PFOA pans, with ceramic/fused surfaces amongst my cookware. Not to mention Le Creuset and like, which are anything but non-stick once you've cleaned them too aggressively, but are a lot better than bare metal if you can't go the cast iron surface path and this sticking bothers you. Personally, I find food does what it does. I'm ok with "burned crunchy pieces" or BCPs in many things, not all. [Vimes/Pratchett]

I made a decision to stop using the dishwasher on my non-stick pans, and cook at lower temperatures now I have "hot enough" indicators in the handles and pan base and the pans, grease stains outside aside, are as good as new. I'm getting 4-5x as much lifetime from them in a domestic cooking context. I think there's both a cooking temperature, and a cleaning cycle component to what makes non-stick pans age out.

Still grinds my gears when I see TV chef using steel, sharp-edge implements in a non-stick. Wood!

Anyway. where is the cooks treat of Umami-rich lamb fondant coming from, if not stuck to the bottom of the pan to scrape off with a fingernail? After the gravy/jus making I mean. [puts gravox box out of site]

> I'd expect a decent food journalist to ask if their conditions of payment for endorsement required their support in these times.

From the article:

> Mr. Chang and Mr. Samuelsson did not respond to request for comment. In a text, Ms. Ray said she had written her letter to the California legislature “after giving the issue much thought” and that she stood by it.