Given bacon is one of my mainstays, I’m getting of non-stick pans sticking. I’ve gone through a couple red copper pans. Yes, I’ve seasoned them properly initially and after a few month.
No, I don’t have the burner on high. bacon sticks, eggs with lots of butter also stick. Prior to copper, I used a couple gray non stick pan and they did the same thing.
Is there any pan (copper or otherwise) that will last more than six months without food sticking to them?
I hope someone answers this. I’m getting sick of buying pans twice a year. However, as far as bacon goes, I’m having delicious and consistent results putting it in the oven for around 25 minutes. I put it on parchment paper and the cleanup is much easier.
Just reiterating previous comments - bacon in the oven and a well-seasoned cast iron skillet for everything else.
I also got rid of 90% of my plastic ware. I do still store cold stuff in plastic and send salads to school with my daughter in plastic. But anything that will be reheated is in Pyrex glassware. I microwave some stuff but I try to plan ahead and reheat in the oven. Dr. Berry mentioned something about heating plastic and phytoestrogens. My body was already deranged with estrogen-filled fat. I don’t need it from my food storage.
Now, here’s my question: Is there any way, short of summarily executing the offenders, to prevent people from putting cast iron in the dishwasher?
I mean, I can’t always be there to wrest the pan out of their hands. . . 
This is how we cook our bacon, too.
I’ve had the same pans now for a long time. Use stainless steel, cast iron, expensive pans. To me, it’s worth it to pay for a pan that lasts.
You can buy all stainless, like from All Clad, and they can put it in the dishwasher. It’s not non-stick, though cast iron isn’t either. It’s way, way more expensive than cast iron, though.
We only have one non-stick pan. All the rest are cast iron or stainless (I do have one copper outside, but it’s stainless inside).
Oh yeah, as for longevity, I’ve had most of my All Clad pans longer than I’ve known my wife, so that’s over 13 years. They work the same now as they did 13+ years ago.
We have a small cast-iron pan, perfect for two eggs, and all you have to do is tip it and slide the eggs out. Non of our stainless comes anywhere near close. (Although I have one small one I like that does pretty well, if you use enough bacon fat.)
My ex was originally from South Africa, and he had a set of Nutri-Stahl pans that heated like a dream. Boy I miss them . . . 
Just bought copper pans and unaware of needing to “season”, like cast iron? my roommate managed to burn rice a Roni lol, she cooks everything on high lol. What the heck she bought em, if they stick oh well.
I put the fear of god in my roommate when I got mine, worried that he would let it soak in the sink. Now he just won’t even touch it lol.
Cast iron is great if you have checked your iron status.
Women (generally women) low on iron - great.
Iron overload (men and post-menopausal women) - bad.
I have seasoned our cast iron so many times, and it is terrible with eggs. We use our non-stick for eggs.
My favorite searing pan is not cast iron but carbon steel with a super-heavy bottom. Ridiculously heavy. This is it:
https://www.amazon.com/Buyer-MINERAL-Round-Carbon-12-5-Inch/dp/B00462QP1G?tag=foodal02-20
Supposedly, this will become non-stick after a while. I use it mainly for searing, as it’s better than my cast iron, by a long shot.
I use my cast iron skillet for just about everything. My “non-stick” pans have gone by the wayside. If you season a cast iron properly and re-oil after use, it definitely becomes non-stick. I scramble and fry eggs in it with no problem.
We have a cast iron skillet for pan frying meats and veg but I cook my bacon on a sheet covered in foil in the oven to avoid clean up. The cast iron doesn’t get man handled or put in the dishwasher but we have to scrub it dry and re-season it every few months in the oven to keep it working well. It was totally worth the cost, we use it the most (we also have a steal one which is our next favorite)
Try cleaning non stick or enamel with white vinegar, might be a film. Let it soak for a while.
I have had great luck with enameled aluminum and cast iron for sure. Cast iron Dutch ovens are less messy than a skillet for bacon. Enameled aluminum is great because the bits tend to stick to the bacon instead of the pan.
I’m going to make the assumption that you’re starting with a cold pan on med low heat. You can also try adding a tablespoon of water when you start to give it a chance to render a little fat before it starts sticking or use some grease from a previous batch when starting it.
Le creuset has nonstick pans sets called toughened nonstick . I have them and they’re pretty awsome . No scratches on them with months of cooking
Like a good wok, totally non stick if you wash it with cold water, no soap and I like to use one of the green square pads to clean or light pressure with stainless steel pad. Heat some before adding oil too with carbon steel.