That’s true. Sorry for not providing context. I guess I should have said that I don’t use nonstick every day. For me they’re sort of specialty cookware.

I don’t use them for low-fat or no-fat sautéing/pan frying, or anything that pushes my nonstick to the limits of what Teflon is capable of. But for eggs, fried rice, potstickers and heating up the occasional pan of leftover pasta or whatever, in my experience, carbon steel does the job just fine - and those uses are about 90% of what I do with my Teflon coated pans.

So for some who want to fry, sautee or blacken stuff with little/no oil, you’re right, Teflon and carbon steel aren’t interchangeable. I was looking at the issue through the narrow lens of my own cooking habits. My bad!

FWIW, I also like that with carbon steel, I’ll be able to safely use metal utensils without ruining the pan. Always afraid I’m going to have a brain fart and scratch up the Teflon coating by grabbing the wrong spatula.

Our All-Clad pots/pans are the workhorses of our kitchen. Got a 7-piece collection (2 skillets, 1 saucepan, 2 pots w/lids) as wedding gifts 15 years ago. Have used them daily and they look almost as good as new. A wonderful investment in any cook’s kitchen.

Yes. Currently have nonstick for omelettes, potstickers and the like. But once that coating inevitably wears out, I’ll be going to a seasoned carbon steel skillet. Nonstick as anything when seasoned, way lighter than cast iron and more BIFL than anything with a Teflon coating could ever be.

If you already have a Lodge, honestly, keep it and invest in nice knives, prep or storage wear, small appliances, quality cutting/carving boards or another piece of cookware that you don’t already own. You’ll see way more return on investment in terms of usefulness.