@Salanth I have two Matfer carbon steel pans. They work pretty much as well as cast iron with somewhat less heat retention, of course, and aren’t so heavy. I’ve had mine for more than five years and haven’t had to reseason them. I usually just scrub them with hot water and a chain mail scrubber, but a little dish detergent doesn’t hurt things at all.
@Salanth We have had three different brands of stainless and none of them do a god job with eggs and other things that like to stick. They’re all a bear to clean up, and end up requiring frequent use of Barkeeper’s Friend to get truly clean.
As mechanics, computer technicians and surgeons will all tell you… you need the right tools to get the job done right the first time! Chef’s and great cooks know this as well. Never make Carmel in a dark pan cause you need to see the color change to know when to take it off the heat. That’s a good example of using the right tool for the job.
Hestan Nanobond.
I have extensive experience with cast iron, black steel, ceramic coated cast iron, “non-stick”.
Titanium is amazing. And stupidly expensive.
Peeling Teflon.
We have vintage saladmaster pots and pans It’s amazing if you can find it for a decent price.
/showme cats cooking with pans on the stove
@mediocrebot yum x 20!
@mediocrebot @mycya4me
You sure you’d like what they’re cooking?
@Kyeh @mediocrebot @mycya4me I mean there’s going to be some hair in it either way so… Meh
@mycya4me /showme cats being cooked on the stove
Hmmm… no reply from @mediocrebot. I guess they’re cat lovers.
Don’t forget you can’t have @ ahead of showme
On top of the stove.
Stainless steel. I don’t trust nonstick and ceramic to last. Cast iron is heavy and more maintenance.
@Salanth I have two Matfer carbon steel pans. They work pretty much as well as cast iron with somewhat less heat retention, of course, and aren’t so heavy. I’ve had mine for more than five years and haven’t had to reseason them. I usually just scrub them with hot water and a chain mail scrubber, but a little dish detergent doesn’t hurt things at all.
@Salanth We have had three different brands of stainless and none of them do a god job with eggs and other things that like to stick. They’re all a bear to clean up, and end up requiring frequent use of Barkeeper’s Friend to get truly clean.
Hard anodized.
@Pony Yes. This and carbon steel are great alternatives to teflon and cast iron
Cast iron skillets. Enameled dutch ovens. Aluminium sheet pans. Non stick muffin tins/loaf pans/egg skillet. Stainless steel pots/pans/skillet sets. Glass bakeware.
Got some of everything. Now how often it gets used. That’s… I’m not answering that.
I’m really liking the ceramic skillets I got here
As mechanics, computer technicians and surgeons will all tell you… you need the right tools to get the job done right the first time! Chef’s and great cooks know this as well. Never make Carmel in a dark pan cause you need to see the color change to know when to take it off the heat. That’s a good example of using the right tool for the job.
@jkawaguchi
True dat!
@chienfou @jkawaguchi Yes, Chef!
Carbon steel
@cbatte Me too!
As I said, I don’t really cook. SO no pans.
Seasoned carbon steel
Third carbon steel
I have seasoned cast iron, seasoned veteran ceramic, fresh-ish ceramic, and PTFE. Each has its uses.
Hestan Nanobond.
I have extensive experience with cast iron, black steel, ceramic coated cast iron, “non-stick”.
Titanium is amazing. And stupidly expensive.
Depends on who’s cooking, what the stove-top is, and who has to do the clean-up.
(But not Teflon.)
Stainless steel, carbon steel, enameled cast iron or cast iron depending on what I’m cooking.