Best Cooking Pans

Try carbon steel

Lighter than cast iron but a lot of the same positive properties. Still needs to be seasoned and maintained but it's already black so one of you problems solved.

I do about 90% of my cooking now with stainless steel pots and pans. They are sized all the way from 1 qt. to 4 gallons.

I do have non-stick and cast iron frying pans that are used mostly on weekends when I fix breakfast for the wife and I and I also have a lot of large cast iron pots for fixing one pot meals in.

I gave up on coated pots and pans like Calaphon since the coating simply wears out after a while and I toss them.

If you get good, heavy stainless steel pots, they won't wear out and you have to not know how to cook to get them to cause sticking.

Look at most professional chef's kitchens and they will be chock full of good stainless pots and pans.

quote:

---

Cast Iron maybe?

---

Cast iron is great to cook with if you're willing to put in the effort to get them seasoned CORRECTLY. Otherwise, you will end up with the same thing again. Black pots that stick to everything.