How do traditional non-stick pans work? Which is best?

Tin-Lined Copper Pans:
Tin-lined copper pans feature a smooth layer of tin on the cooking surface, providing excellent non-stick properties and outstanding heat conductivity. Copper, with its ability to distribute heat evenly, prevents hot spots—areas of the pan that heat up unevenly, leading to poor browning and difficulty controlling temperature. Tin linings don’t require seasoning and are resistant to acidic foods, making them ideal for dishes like tomato sauce. Over time, the tin lining becomes even more non-stick as it "breaks in" with use.

While tin-lined copper pans are not recommended for high-temperature searing (as tin melts at around 450°F/232°C), they excel at moderate heat cooking, such as frying eggs or achieving the perfect golden-brown crust on steak at around 350°F. Despite tin’s relatively low melting point, it’s more than adequate for most cooking tasks.

Carbon Steel Pans:
Carbon steel pans develop a natural non-stick coating, known as ‘seasoning’, through the accumulation of polymerized oils on the cooking surface over time. This layer improves with regular use but can be damaged by acidic ingredients or prolonged boiling. While high temperatures won’t strip or melt the seasoning, cooking acidic dishes—like tomato sauce—is not recommended, as the acidity can break down even the best-seasoned surface. However, if the seasoning does get compromised, restoring it is simple: just make sure the pan is free of rust, apply a high-smoke-point oil, and let it dry. Though this won’t instantly rebuild the full seasoning, avoiding acidic foods will allow the seasoning to reestablish itself over time.

Carbon steel pans are ideal for high-heat cooking, such as searing steaks or other proteins, where the heat tolerance is essential. However, they're not suitable for dishes that involve acidic ingredients, like tomato-based sauces, or for tasks requiring simmering, steaming, or boiling, as the acids can damage the seasoning.

Both types of pans have their unique advantages and trade-offs. Tin-lined copper pans are beautiful, highly conductive, and versatile for a wide range of cooking styles, though they can't handle high-heat searing. On the other hand, carbon steel pans are unbeatable for tasks like searing meats at high temperatures and are relatively affordable, but they don’t handle acidic foods well and require more maintenance. Ultimately, the choice between the two depends on your cooking style, preferences, and budget.