Any opinion on these? Is it really true stuff doesn't stick to them? Mostly I use ordinary stainless steel skillets and pots and actually like them a lot (no need to season, can soak etc. - it's good for lazy iow, and I'm far more lazy than gourmet).
But some stuff does stick to stainless (and of course non-stick teflon pans are supposedly toxic, but I don't own any, so wondering if cast iron is the best alternative).