When seasoned and used correctly, MEC naturally is more non-stick than pots or pans with the thickest layer of non-stick coating (toxic coating)!

As long as they’re seasoned and used a few times for wet recipes, they become fully non-stick and repel food from sticking to the walls.

For this reason, they are also much easier to clean than any metal (cast iron, aluminum, titanium), alloyed metal (stainless steel), or glazed ceramic ware. For cleaning, wet the pot inside and out, sprinkle baking soda, rub and scrub thoroughly, and rinse off with water.