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SidPost
73
Oct 20, 2017
Really loaded questions:
Cast iron? Stainless steel? Non-stick? Do you want a fond for gravy? Do you want high thermal capacity to make up for a weak stove top burner output? Non-stick, not if I'm browning something like meat or want a hard sear. Good stainless pans are very similar to cast iron and don't have some of the maintenance issues you have with iron pans however, if you don't know to cook in them they will scorch, burn, and stick to almost anything you cook, with eggs being a classic horror story. Lightweight iron pans (DeBuyer, Mauviel, Mafter, etc.) work very well for many people too and basically split the differences between cast iron and aluminum.
Maybe something else? Copper and aluminum are more responsive to heat changes in your cooktop so, for something like eggs I will generally choose one of those two.
What do you think is the best pan if you had to choose one? "Best pan" really depends on what your cooking. A cast iron Dutch Oven and aluminum skillet are radically different.
Use the right tool for the right job! ;-)
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