Cast Iron, durable, cheap, holds heat, its predictable to cook on.
A big heavy piece of cast iron. It just works, cannot be damaged, and needs maintenance only once every 3-5 years.
i only have a full set of pfas nonstick, and in general they work really well for general needs. i would love to have different a different material for steaks, kebabs, & stir fry, but i guess the thin aluminum will have to do for now.
the best part of non-stick is the cleanup, so i will probably regret my words of want when cleaning the other materials for the first time
I just switched to stainless steel, was a bit afraid about the clean up, but actually not that big of a deal.
And when making eggs, just do the water test to make sure the pan is hot enough, they won’t stick! https://lifehacker.com/how-to-tell-if-your-stainless-steel-pan-is-hot-enough-w-1835458729
Depends on the application: Steaks - carbon steel Sauces and the kind - stainless steel all clad Low and slow meat roasts - enameled cast iron Stir fry - stainless steel wok
Makes sense!
Carbon steel. You should season it like cast iron, but it is not as heavy.
I also have a hexclad knockoff I got on Amazon. Works pretty well.
I love my carbon steel pan. The surface is so smooth that a little bit of seasoning and eggs slide right off. Heats quicker than cast iron and as evenly, and works really well with induction stoves
