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As a non-American this seems like a ridiculously complicated tax system.
Honestly, this is the first instance I've ever heard of anyone going to the lengths of recalling their purchase history to backpay sales tax. If it makes one feel better to do it, by all means do it. Among the list of egregious tax offenses that exist, this is likely pretty low on the IRS list to audit people.
Earlier quoted context omitted.
Ideally the fat is just a transfer medium for the heat. If you cook correctly, the fat doesn't reach the temperature of the pan, so it doesn't burn even when you use a hot pan, and even if you use butter. The key is adding fat just moments before adding the food, and adding just the right amount of fat (which is more than people realize). I cook eggs on high temperature in butter and steaks on high temperature in oli…
So regular pans take more skill and attention to use without scortching. That's a pretty good reason to go with non-stick.
In fact, butter and olive oil are more difficult to use, and more prone to scorching with non-stick pans because of lower thermal mass, which makes it much harder to regulate temperature.
The temperature of the pan needs to be the same, regardless whether it's non-stick or not, in order to produce good results. If you start with a cold non-stick pan, the food won't stick, but it will be of far less quality than if you had started with the proper temperature.
So I guess that non-stick pans allow you to more easily make bad food without making a mess, but that's not a metric that I care about. If you care about the quality of food, non-stick pans are more difficult to use because temperature control is harder, they can't get as hot, and generally you can't put them in the oven.