Click to view our Accessibility Statement or contact us with accessibility-related questions
Kiiiwiii
4
Apr 19, 2018
Carbon Steel or Cast iron if you're not afraid of taking care of it. Otherwise, a good heavy 3-ply stainless steel pan will serve you well.
Matfer/DeBuyer/lodge for carbon steel, Lodge for Cast iron, and Any reputable company for stainless, though All-clad is always a safe bet if you have the budget for it.
For Sauteing, searing, stay away from copper and aluminum. They don't have enough heat capacity to brown food well. Thermally responsive metals like copper and aluminum are better served for fine processes like candy making, and professional kitchens with jet burners for stoves that output so much heat that the pan's capacity doesn't matter.
PRODUCTS YOU MAY LIKE
Trending Posts in More Community Picks