pltrgyst wrote:
Cape Cod Bob wrote:
Non stick pans have a definite place in t he kitchen - crepe pans for
example.

There is no reason to prefer non-stick for crepes. You might note that there are
no non-stick commercial crepe makers. All I do on my commercial crepe makers is
use clarified butter, and there is never the slightest sticking or build-up.

However, Non stick woks do not.

I would point out that no less a chef than Ming Tsai often uses a non-stick wok.

FoodTV personalities cook whatever and with whatever their sponsors
(the people who pay them) mandate. Professional kitchens are nothing
like FoodTV cartoon kitchens.