This is the correct way to use a "non-stick pan"

As a novice just stepping into the kitchen, every time I cook is an unknown adventure. Whether it's frying eggs, stir-frying vegetables, or simmering soup, it always seems hard to avoid the fate of food sticking and burning at the bottom. After countless failed attempts, I finally decided to get a coated non-stick pan, hoping it would make cooking easier and more enjoyable. However, things were not as perfect as I imagined.

The first use of the coated non-stick pan was simply delightful. Oil-free fried eggs, easy stir-fried meat, everything seemed so effortless. This non-stick effect greatly boosted my confidence in cooking, and the "failures" in the kitchen seemed to decrease significantly. However, the good times didn't last long, and problems with the coated non-stick pan gradually emerged.

First of all, coated pans are not 100% non-stick. For sticky ingredients, such as glutinous rice foods, they still stick to the pan. Overtrusting the non-stick property of the coated pan sometimes caused me to fail in cooking processes that require careful control.

More importantly, the non-stick resistance of the coated pan is not permanent. Over time, I found the coating on the bottom of the pan gradually wore off, greatly reducing the non-stick effect. Once, I accidentally scraped the bottom of the pan with a spatula, leaving a noticeable scratch. This made me uneasy and worried whether the pan was still usable and if the peeling coating would affect health. In the end, I decided to replace this coated non-stick pan. Although it once brought me convenience, the various problems during long-term use made me unable to continue trusting it.

While I was struggling to choose a new pan, a friend recommended a 0-coating "non-stick pan" — the Luji pure titanium pan. Hearing this name, I could hardly believe my ears. A non-stick pan with zero coating? This completely overturned my understanding.

Out of curiosity, I decided to get one to try. When the delivery guy handed me the package, I eagerly opened the box. The Luji pure titanium wok in front of me really had a quality feel, with a shiny metallic luster that justified its price. Picking up the pan, I found it much lighter than an iron pan, which should be thanks to the entire pan being made of pure titanium.

After a simple cleaning, I started trying out this new pan. Although it is also a "non-stick pan," it cannot be used without oil like coated pans; oil still needs to be added, but the amount can be relatively small. This is good news for me, as I pursue a healthy diet.