Need a recommendation on a good frying pan..

What's a good, safe, and preferably non-stick frying pan out there? I use a cast iron primarily, but fish usually sticks to it.
Is there a good pan that herring will slide around in that hopefully doesn't flake carcinogenic junk into my food?
Thanks!
Andrew

https://www.mauvielusa.com/

These or all clads

If it’s man made its toxic, use a flat rock slathered in pig fat!
   TLW uses KitchenAid or Kirkland Signature. Don’t worry about Teflon killing you, just be sure to look both ways before crossing the street, and don’t fish above the landlord while bleeding all your fish.

If it’s man made its toxic, use a flat rock slathered in pig fat!
   TLW uses KitchenAid or Kirkland Signature. Don’t worry about Teflon killing you, just be sure to look both ways before crossing the street, and don’t fish above the landlord while bleeding all your fish.

Thanks for the help I guess.

https://www.mauvielusa.com/

These or all clads

Thanks Isao, I'll look at these.

https://www.bedbathandbeyond.com/store/product/granite-rock-trade-titanium-nonstick-aluminum-round-fry-pan-in-black/5200301?categoryId=12590

Got this one to replace a flaky teflon pan

Never sticks, easy cleaning too!

Why does the herring stick to your cast iron?  Maybe reseason it?

   TLW

?????

Seen you use this acronym before is it The Little Woman???

   TLW

?????

Seen you use this acronym before is it The Little Woman???

Dude. He's married to Pamela Anderson.  He can call her whatever he wants.

Why does the herring stick to your cast iron?  Maybe reseason it?

If this is the case, maybe sand it smooth prior to reseasoning. This is my (bad) methodology:
http://www.norcalkayakanglers.com/index.php?topic=84543.msg960772#msg960772

That said, more often than not I'll use a very well seasoned paella (carbon steel) for fish. Works great.

Why does the herring stick to your cast iron?  Maybe reseason it?

No sure, I've seasoned it in the past, but some things, like vegetables and fish, always seem to stick and I have to rewash it which ruins the seasoned coating. It works best for frying eggs and deep frying.

All Clad does not claim to be non-stick.

I kind of like the ceramic non-stick of:
https://www.greenpan.us/

   TLW

?????

Seen you use this acronym before is it The Little Woman???

Ding! Ding! Ding! Cabeza de Winner!!!

If you want no stick, do your research on teflons, then..........

I've been using these pans in 10 and 12 in for years, really thick so they don't develop hot spots but do to some extent waste energy cause it takes more to heat and keep hot a thick aluminum pan, vs iron or steel, a noticeable difference, past that these have been my go to for years.  Never had one flake. However, like all non-sticks, overheat it a few times and the non-stick sticks.  I've got SS and Cast, but day to day it's nonstick.

The 10" was available at BBaB for a long time at $20 (and always -20%), they don't seem to have them anymore, but amazon does, at $29, before I'd pay that much I'd probably shop around, I need one now so I'll probably visit BBB and see what they got. Might want to check out a restaurant supply, it's like a candy store for those of us who like to cook.

https://www.amazon.com/Tramontina-80114-535DS-Professional-Restaurant/dp/B009HBKQ16/ref=sr_1_2?ie=UTF8&qid=1550886515&sr=8-2&keywords=tramontina+10%22+commercial+non-stick+restaurant+fry+pan