this post was submitted on 15 Oct 2023
231 points (97.5% liked)
Asklemmy
43818 readers
864 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
A ceramic non stick pan.
Nothing ever burns and cleaning even when frying something with cheese in there is just a scoop of hot water and ten seconds with the soft side of a kitchen sponge.
Honestly, this is my experience with my stainless steel pans too.
Carbon steel gang here.
I wanna try carbon steel! Just haven’t wanted to drop the cash on it yet lol.
I really love my stainless pans though
Check out Darto pans! They’re very affordable. A step just above that price-wise is DeBuyer. I have two pans now and absolutely adore them. Switched over from cast iron because my iron levels were super high. And I still have my stainless pans and adore them, for different reasons.
I’ll check them out! But I have had hopes of getting a full set of Made-In pans in both stainless and carbon. But that’s a pretty far off goal lol.
I bought a 5 piece set of these at Costco a few weeks ago and they are amazing.
What's amazing is the misinformation spread by marketing departments over the years making people think they need these elaborate pans. I have a decent set of cookware I've acquired over the years but ultimately I use my twelve year old 10" carbon steel pan 99% of the time (I cook almost every meal every day so I use it a lot). It's unfortunate that basic home cooking skills aren't something that's handed down over the generations. I mean, feeding yourself should be pretty high on the list of things to learn before you leave home.
What they never tell you in cookbooks is how to manage heat and mentally calculate how much and for how long to apply to an ingredient. It's difficult to put into print but, suffice to say, once you "learn this one simple trick", cooking with any cookware is trivial.
These last maybe a year even if you use gentle low heat. But that depends how often you cook. I only use my nonstick for pancakes (very rarely) but everything else is stainless steel, just heat it up then add oil after, food goes on when the oil is shimmering and flows easily (not viscous)