non-stick frying pan WITH metal utensils
For a super looong-life non-stick frying pan go to eBay and buy a "vintage" cast-iron skillet for $5. Make sure the seller says it's flat on the bottom with no wobbles. Doesn't matter if it's pitted or a bit rusty-looking. Also doesn't matter if it's all blackened or crusty with use.

Really old Griswold, Erie, or Wagner brands were cast with quite thin walls, so they're comparatively light weight.

If desired, start from scratch with bare metal by spraying new-to-you skillet with oven cleaner (wearing rubber gloves) and leaving overnight in plastic trash bag. Wash as usual next day (now it will pick up surface rust, but don't worry). Coat all over, inside and out with Crisco white vegetable shortening using a paper towel, then place upside-down on a sheet of aluminum foil in oven set to 500F for an hour or two.

Things will get quite smoky. Disable the kitchen smoke detector and open windows. It's just this one time.

After cooling, remove your blackened fry pan from oven with tinfoil, throw foil away. Rub off any gummy blackness with paper towel and start cooking.

The whole concept is counter-intuitive, but the black coating gets blacker and thicker the more the skillet is used. It is your non-stick surface, verrry difficult to remove, utensil-proof, and believe it or not quite sanitary.

Adding ice-cold water to a hot skillet can make it crack, but otherwise it will last for at least 100 years. It was probably that old when you bought it on eBay in the first place.
( Squilliam but . . . . *I'm* the one with all the talent!, Fri 26 Mar 2010, 12:46, 3 replies, latest was 14 years ago)

That's all in American.
Speak English.
(The Boy Monders I have ginger bits in my beard., Fri 26 Mar 2010, 17:32, Reply)

how 'bout "It's a fair cop"?
But to have done so seemed pretentious, at least.
( Squilliam but . . . . *I'm* the one with all the talent!, Sat 27 Mar 2010, 2:04, Reply)

I bought a new cast iron pan from Woolworths
about 10 years ago.

It cost £4, is utterly indestructible and is the best non-stick pan I have. I use if for everything, including on the barbecue and on open fires. The very worst that happens if it gets over-heated is that the coating begins to flake, so you just give it a scrub and re-season it.

Every time you wash one, it's best to re-heat it with a wipe of oil to help season it and avoid it rusting. Can't see 100 years touching it if it continues to be used. More like 1000.
( Ugi , it's a game of give and cake, Tue 13 Apr 2010, 15:26, Reply)