You need fat on 'nonstick' too. This is another common myth.

Sure, your T-Fal pan will "release a fried egg" instantly for the first 20~30 fried eggs, but then they will start sticking as the coating naturally erodes into your food and your body (including the adhesives that make a 'non-stick' surface adhere to metal). A splash of olive oil is all you need, and olive oil it is one of the healthiest foods out there.

Fear of fat has completely killed this country's health. Fat is a necessary part of food. Fat doesn't make you fat, refined sugar does.

Especially sugar in non-desserts. There is nothing wrong with a sweet piece of cake, but food industry is putting sugar everywhere.

And replacing sugar with sweeteners is even worse.

Although, I did hear that linoeic acid in excess may be detrimental for brain development (and may be one of a handful of reasons that neurodivergence appears to be on the rise). And more than just refined sugar, excess calories make you fat, which both LA and RS have a tendency towards making us eat in excess.

https://www.nature.com/articles/s41538-019-0061-9

while factual (and quite alarming if I'm honest), it is factually a non sequitur for the commonly held definition of "non-stick pan"