When I cook veggies, I dump a ton of oil onto my cheap nonstick pan to aid in the nonsticking. I then realized I was adding a TON of fat and calories to my meal for nothing (upwards of 500 calories / 60 grams of fat). So, I am going to stop doing that.

But, should I buy a better pan that is more nonsticky? Or are all nonstick pans the same? Right now, I use some $7 thing I bought at the supermarket. I just replace them pretty frequently. My current pan is almost new, but it was cheap.