Once again, I'm joining Shannon at Rocks in My Dryer for "Works for Me Wednesday."
Today, my tip is simple: cast-iron pans!
I'm always amazed that more people do not use cast-iron pans. They heat fast and evenly, are naturally non-stick, and they add iron to the food cooked in them. I always had excellent iron levels during my pregnancies. Something I attribute to the cast-iron pans as much as the pre-natal vitimins. Two of our pans (a 9-inch and 12-inch skillet) are over fifty years old and still going strong. We also have a 17-inch skillet that's truly huge and a new grill pan.
I'm not sure who made the older pans. There used to be more manufacturers but today most cast iron pans are made by Lodge. Even better, Lodge has developed a way to "cure" the pan for you, so they are ready to use without curing (done by repeatedly heating oil in the pan until it develops the proper non-stick patina). Our new grill pan was pre-cured by Lodge and it works just as well as the older pans.
So avoid the flaking teflon of non-stick pans and try cast-iron. Works for me!