To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.

Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).

After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…

  • AA5B@lemmy.world
    1·
    1 hour ago

    Their issue might be that carbon steel can be expensive. Meanwhile you have some great cast iron for reasonable prices and are much more likely to find “heirloom” pieces

    While I’ve been tempted to try carbon steel, I invested in cast iron and am very happy with that. No reason to spend more money.

    I’ve never tried ceramic non-stick because

    1. Aluminum pans don’t sear well
    2. I read reviews questioning the durability of the surface

    So I’m at

    • cast iron skillets
    • 5 ply stainless steel set of pans
    • a couple non-stick skillets for company or my kids who want to cook with it
    • bakeware: glass, stainless, non-stick, porcelain

    Next

    • when I need to replace my rice maker, I’ll trade up to a stainless pot