A cooking utensil with non-stick capability, the cooking utensil comprising: a cooking vessel; and a handle operatively connected to the cooking vessel for handling the cooking utensil; wherein the cooking vessel includes an inner cooking surface having depressions for receiving therein a cooking liquid; the cooking utensil being characterized in that: the cooking vessel includes a substrate made of a material selected from the group consisting of cast iron, aluminum, aluminum alloy, stainless steel-aluminum, stainless steel, copper, and composite material; the inner cooking surface of the cooking vessel is provided with a homogeneous passivation layer produced by shot-peening, and has depressions substantially shaped like meteorite craters; the depressions have a substantially semi-spherical shape, with an average depth of about 0.1 mm to about 0.5 mm, and an average diameter ranging between about 1 mm to about 3 mm, the depressions having preferably an average depth of about 0.2 mm to about 0.3 mm and an average diameter ranging between about 1 mm to about 1.5 mm; the homogeneous passivation layer of the cooking vessel has depressions substantially shaped like meteorite craters being further provided on an outer surface of the cooking vessel; the depressions provided about the inner cooking surface of the cooking vessel are positioned, shaped and sized about the cooking surface of the cooking vessel for receiving therein a cooking liquid which forms a fluid film and cushions food being cooked by the cooking utensil, thereby providing the cooking utensil with both a physical anti-adherent effect, as well as surface passivation effect; and an overall resulting hardness of the cooking vessel is between about 32 HB and about 34 HB. a cooking vessel; and a handle operatively connected to the cooking vessel for handling the cooking utensil; wherein the cooking vessel includes an inner cooking surface having depressions for receiving therein a cooking liquid; the cooking vessel includes a substrate made of a material selected from the group consisting of cast iron, aluminum, aluminum alloy, stainless steel-aluminum, stainless steel, copper, and composite material; the inner cooking surface of the cooking vessel is provided with a homogeneous passivation layer produced by shot-peening, and has depressions substantially shaped like meteorite craters; the depressions have a substantially semi-spherical shape, with an average depth of about 0.1 mm to about 0.5 mm, and an average diameter ranging between about 1 mm to about 3 mm, the depressions having preferably an average depth of about 0.2 mm to about 0.3 mm and an average diameter ranging between about 1 mm to about 1.5 mm; the homogeneous passivation layer of the cooking vessel has depressions substantially shaped like meteorite craters being further provided on an outer surface of the cooking vessel; the depressions provided about the inner cooking surface of the cooking vessel are positioned, shaped and sized about the cooking surface of the cooking vessel for receiving therein a cooking liquid which forms a fluid film and cushions food being cooked by the cooking utensil, thereby providing the cooking utensil with both a physical anti-adherent effect, as well as surface passivation effect; and an overall resulting hardness of the cooking vessel is between about 32 HB and about 34 HB.