Opinion | My frying pan is sticking. Should I replace it with a ceramic, cast iron or non-stick one?

But that day will never happen, so I’ve decluttered the kitchen corner and junked these rusted old woks and scratched up pans. Sadly, my local Green 6 recycling shop in Hong Kong will not take them, but the cardboard-collecting granny did – it seems she has sources to second-hand metal and aluminium depots.

Now comes the big decision: what kind of pan should I get as a replacement?

The variety available has greatly increased in recent years. Serious chefs and cooks may frown, but I tend to go for non-stick Teflon pans because they are light, cheap and, well, food does not stick – at least initially.

But they do wear out fast, especially if I make the mistake of using really high heat or do not use enough oil. Once I fried a steak in a relatively new pan and the next day I noticed some immediate deterioration on its surface.

Health zealots also worry that these pans release PTFE chemicals that are toxic at temperatures above 500 degrees Fahrenheit (260 degrees Celsius).

Ceramic pans are gaining popularity because they do not stick and are made without any of the nasty chemicals. Essentially, the coated surface is polished sand. Fashionable folk like them because they also come in pastel colours and terrazzo patterns.

However, they are reported to be less durable than traditional non-stick pans and do not perform great on high heat.

The other thing about non-stick and ceramic pans is that they are easy to ruin if you use a metal spatula. Stick to wooden spoons or silicone tongs.

Some friends swear by their cast iron pan, but I doubt I’m going to go this route. First, they’re heavy as hell. If you want cooking to be a bicep workout too, then fine, but you shouldn’t need muscles like The Rock just to flip pancakes. Cast iron pans’ other advantage is that they retain heat well, last a lifetime and can be handed down for generations. Well, I don’t have kids so that is moot. Plus, I’m too lazy for the oil-rubbing seasoning routine recommended to make them non-stick.

Many restaurant chefs suggest a carbon steel pan, which costs a little more but not as much as cast iron. They also require some maintenance like seasoning to make them more non-stick and prevent rusting.

Other cheffy people like to show off using a stainless steel pan. However, I say buy them only if you’re a really good chef. Food will definitely stick on stainless steel, so unless you’re skilful enough to sear steaks and chicken until they naturally release without burning, then forget it.

If you’re an amateur cook looking to fry some bacon and eggs in the morning, and mix some pasta with sauce for lunch, most inexpensive non-stick pans will suffice. Or you could try to inherit the wok your grandmother has cooked with for decades. I bet that it is very well seasoned and non-stick now.

Me? I’m gonna see what’s on sale this weekend at the Wing On department store.