To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
😬 damn, sorry homie. I guess if it’s lifetime warranted, resell the replacements?
Not particularly relevant, but it’ll help you see through marketing dreck no matter how it evolves: Plasma arcs can go that high in temp, but has no effect on what makes something “hard” or “soft”: interatomic bond strength. I’m certain you know this, but carbon (as in the diamond) holds hands really strongly with other carbon, more strongly than iron to iron as in a steel spatula.
In theory, an actual diamond surface (not sprayed on, but grown) would be impervious to steel implements. But in reality, making a fully uniform diamond coating is extremely difficult, and thus tear-jerkingly expensive.
Spraying chunks of diamond onto a surface as the mfgr has done really means there’s a thin sticky coating on the pan before they start, so that these hot pieces of diamond partly melt into it and are “glued”. Safe bet that later is PTFE. That means when your pan is hot on the stove, the layer softens and you wind up eating little bits of diamond with each meal. One day, food sticks, as you’ll have found a spot missing too many diamonds, it’s just the substrate with a bunch of tiny holes to make food stick even worse than a smooth plastic surface.