No one likes it when food sticks to the pan, but using a lot of oil when cooking isn't good for your heart or waistline. Using the right cookware eliminates the need for much oil or fat when searing and sautéing. Skip nonstick pans, which have been shown to release cancer-related toxins, and choose the original nonstick cooking surface: cast iron. When seasoned properly, you have a nonstick cooking surface that only gets better with age. You'll also find that cast iron just cooks better since it distributes heat more evenly.
While Staub and Le Creuset are the traditional gold standards (shown here in red), I find that Lodge Cast Iron works just as well, but has a much lower price tag.
