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Which kind of pans do you prefer cooking with (non stick, stainless, cast iron)?
(discuss.tchncs.de)
Cast Iron, durable, cheap, holds heat, its predictable to cook on.
this post was submitted on 14 Mar 2025
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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