What is everyone’s preferred cookware around here? I have usually preferred cast iron cookware for most things that don’t involve acids but have recently started using carbon steel and prefer it for the lighter weight, longer handles and similar cooking properties. Enameled dutch oven for braising of course. I tried to stop using non-stick pans (Teflon and the like) but for certain egg and crepe recipes it just seems absolutely necessary. I would like to get a nice collection of multi-ply stainless steel / aluminum pans when I get the budget for it.
My recs:
At least one cast iron skillet and or wok (try wokshop.Com) don’t spend a ton of money on these. You just don’t need to.
A nice thick bottomed stainless pan (I prefer mirror bottom) this is where you need to spend a bit of money - makes a difference, get the best you can afford.
Two to three cheap nonstick pans - more money doesn’t get you a whole lot here, these lose their nonstick properties after a few years of heavy use. I work these hard and replace every 2-3 years.
Dutch oven. Get one. Recommend lodge - similar quality to the French brand and like 1/5th the cost.
My enamel dutch oven is the MVP in my kitchen.
My 12” Matfer Bourgeat carbon steel pan is by far my most used cookware. My cast iron pan has been relegated to steaks and Dutch Baby style pancakes. I use a nice stainless steel sauté pan for anything else I shouldn’t cook in the cast iron or carbon steel
I use a pressure cooker at least 5 times a week. For what I cook (dried beans, brown rice, veggies, cheap cuts of meat) it really does save time!
I use everything. I am loyal to nothing. I have cast iron, steel, non-stick, ceramic, and Pyrex.
Eh, my stainless steel wok I guess.
I also like carbon steel pans. I have something like what’s in the picture. But my biggest gripe is they seem to use cast iron handles which keeps the pan heavy. I’d be fine with an aluminum handle that’s still oven safe so I can maneuver the pan more.
Same here. All the benefits of cast iron without the weight.
My carbon steel wok is my favorite. I do have multiple other carbon steel pans, as well as a stainless steel pan and a few stainless steel pots.
I would love to switch from non-stick (no-name restaurant supply store stuff) to carbon steel, but I just can’t give up putting them in the dishwasher after I’m done eating.
Would you say the seasoning was difficult to maintain? I find my cast iron needs a re-season every time I’m done cleaning it (soap, water, gentle scrub with a sponge) otherwise it looks a bit bare and sticks more.
Putting your Teflon and other non-stick applied coatings come off even faster with you put them in the dish washer. I know they say they are are dish washer safe, and they probably are for the first dozen washes.
My cast iron has gotten to the point where I practically don’t need oil on to fry an egg.
Be good to your body and your family an nice away from those coated pans.
