Firstly I have an induction cook top, but that should not effect which coating works.
Today I went shopping and was recommended a Swiss Diamond pan, sounded great with a lifetime guarantee but at $180 I baulked. When I got home I searched on the product, as you do, and of 38 reviewers 10 gave 5 stars, brilliant in their view, but 22 said it was total rubbish. A search on blue stone was no more encouraging, and while black ceramic marble rated 3.9 on Amazon there were those who said that after 100 uses they lost their non-stick properties. 100 uses is 3 months cooking bacon and eggs for breakfast, surely there is a cheaper way.
I never deep fry but have no objection to coating the pan with "supafry" or coconut oil and am open to using iron pans if they can be used conveniently.
