Hello I am new. I am not fabulous in the kitchen but I get by. I have been wondering about the equipment I use though. I am stuck on the non-stick pans (did not mean to be "punny") anyhow, is it better to use the iron, ceramic, steel and such? Or is non-stick just as good? My friend told me I should use the iron and steel for better results all around. Thanks for your expertise.

Connie