Just throw away the cooking surface.Any particular reason you want to get away from cast iron?
You want non stick, easy clean up, and metal utensil OK. That pretty well describes cast iron and carbon steel, and I'd give the nod to cast iron due to cost.
Never seen a non-stick coating that holds up to metal utensils or high heat. They have a time and a place, but if I only had 1 pan, it wouldn't be non stick. The non stick pans I do use in the kitchen are Nordic Wear from the restaurant supply place, they're as good as my Al Clad non stick were, but a whole lot cheaper, so when they get smoked, throwing them away will hurt much less.
Great video. Answered all my questions. Gotta admit that the two, 12-inch cast iron pans in my Kanz Kitchen make it a very heavy chuck box.I have a couple of DeBuyer carbon steel pans,the handles are angled differently than pans I have used,it can be a tight fit in the oven but I suspect it would work good on a campfire.
I've only recently started playing with cast iron and have fallen in love with it. Just gotta learn how to cook on it (compared to non-stick).
Never heard of carbon-steel pans. What's the difference between carbon and cast?