re: Non-Stick Frying Pan

I have carbon steel and cast iron. I use carbon steel for most day-to-day things, but I've found that the seasoning is a a little more finicky to maintain. For example, never use carbon steel when cooking acidic food.. the acid will tear up the seasoning. Once you know its quirks, it's great.

We bought the carbon steel in place of nonstick and I don't miss the nonstick.