"Nonstick pans don’t hold heat well. So if you’re trying to get a sear on meat, as soon as you put the meat in the nonstick, the heat transfers and the pan’s temperature goes down. Getting consistent browning and crust is impossible this way. (If it’s the Maillard reaction you’re trying to achieve, a cast-iron skillet is the best option, in my opinion.)"
whitmer87
As Bobby used to say: if yer going to thumb a diesel down, do it before the rain.