Rotus, I'm sure that what you're doing tastes good, but as someone who's used both kinds of pans, I can promise that you're not getting equivalent results.
That's not necessarily a bad thing, it's just a thing. If you're trying to make a traditional pan sauce, you don't use nonstick. If you're trying to do something else ... then who knows what's possible.
Have you read The Structure of Scientific Revolutions? Kuhn had some good ideas, but was also a total crackpot. This multipart revenge essay by the great Errol Morris is a more fun read than anything by Kuhn himself. Short version: you'll impress some college fresh-people with paradigm-shift language, but anyone who's really scrutinized Kuhn will roll their eyes.
Personally, I enjoy debunking myths as much as I enjoy deglazing pans. My opinions on the fond topic are based on experience, not orthodoxy.
