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They haven't cracked how to achieve that over however long we've had dedicated cookware.
Well seasoned cast iron/ carbon steel pans is about as close you're going to get with high temps and non-stick, without filling your body with harmful chemicals.The problem with grooved griddle pans is that the grooves collect marinade and debris and burns it on. On a barbeque, it falls between and gets burnt up. I prefer flat surfaces for hob cooking.
Acliff
@aggi
Cheers, I'll give that a try.
I actually got it back out as my Le Creuset toughened non-stick with the lifetime guarantee is starting to no longer be non-stick after just over a year.
All I really want is a non-stick pan that can be used at high temperatures and the non-stick lasts for 10 years.