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T-Fal? More like T-Fail.

Cast iron, stainless and glass.
I just finished shedding my kitchen of plastic.

Yep. If any of you are new-ish to cooking, and want recommendations from someone who's been in the kitchen for 20+ years:

- Cast iron for skillets, frying pans, bread pans, and anything you'd want to use both stovetop and in the oven. But you gotta maintain it properly. Find light cast iron or carbon steel skillets if you feel the need to flip stuff in your skillets for some reason and you've got little girly wrists.

- Carbon steel for a wok. If you don't have a wok, but want to make quick and delicious meals, you are missing out. Maintain it just like cast iron.

- Stainless steel for sauce pans and pots.

- Baking sheets (and any muffin tins or that kind of stuff) will probably end up being anodized aluminum. Don't get the crap with a non-stick coating on it. Every few years, we find another way in which the new-and-improved non-stick lab crap is toxic, and it is generally prone to damage. Ceramic coating is safe, but it chips/scratches easily. Just use parchment paper on sheets, and grease everything else.

- Corningware for all your other baking pans, and whatever else you can find in Corningware. There's a reason every grandmother uses this stuff.

- All my storage containers are Pyrex if I can find it in the size/shape I need, otherwise it's glass. These are easier to clean without leaving taste/smell residue, and aren't leeching plastics into your food. Pyrex freezes without problem, but be careful with freezing glass.

- Also buy a good chef's knife or santoku knife (I find a chef's knife to generally be easier for meat, and a santoku to generally be quicker for veggies, but either can be the workhorse of your kitchen). This doesn't have to be some $250 professional whatever, but you will thank yourself if you do some research and drop around $50 for a decent quality knife that will last. Keep it sharpened.

I had an entire cast-iron cookware set that I used to cook practically everything in. It was fucking awesome, and the food tasted so much better...which all of my guests were quick to confirm. And I lost it all in the divorce. It wasn't that my wife wanted it for herself, because God forbid she ever actually had to cook anything, it was because I wanted it, and she didn't want me to have it.

Fuck the American court system. I fucking hate our government with a fiery fucking passion. They not only allowed her to take practically everything, but they allowed her to take my cast-iron kitchen set - and sell it for pennies on the dollar on ebay just to fuck my shit up....

I was expecting the non-stick coating to come off in the food.

FAKE VIDEO USE!
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That is a pan without a handle (a Trangia Non Stick Frying Pan without Handle), being held by a shitty chinese "crimp style" pan handle.

The pan without a handle looks like this :
https://www.pricerunner.se/pl/501-4731024/Camping-Friluftsliv/Trangia-Non-Stick-Frying-Pan-without-Handle-priser

See?

The company makes pans with handles too, but also without.

The handle for it is up to the customer to provide, if desired.

Some handles are 8 dollars, most 12 dollars. Here is a 8 dollar one :

https://www.amazon.com/Coghlans-Aluminum-Clamp-On-Pot-Holder/dp/B000O73R72/ref=pd_sbs_2/137-8209969-6214638

That shitty handle in the video would break faster with same size pan of iron !!

The handle he bought was shitty for that size pan.

The OP caption is erroneous.

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In all fairness, you won’t have the forearm strength to do that anyway with cast iron

I just received my order of wood frying pans and plastic pots from an online Chinese distributor...the instructions state that they're best used with open flame rather then heated stove elements.

But then the load path transfers the shear to the wrist joint and soy boy wrist joint will break and obamacare is too much stress...rebuy pan.