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ConBroMitch t1_j9yc6id wrote

Unless you’re stewing tomato cause for hours in a pan (you’re probably not) a cast iron / carbon steel is an all purpose pan. Consider carbon steel if you don’t like cast iron.

As for stainless: Demeyere, All clad, American kitchen (look for anything that is fully clad, 3 ply, 18/10 stainless and it will last a lifetime)

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SweetAlyssumm t1_j9ynt21 wrote

I have Demeyere and All-Clad. Both are great. Demeyere is more beautiful imo. My son inherited my mother's Demeyere - it actually is built for life. I think All-Clad might be heritable too.

(I frequently do stew tomato sauce for hours - spaghetti sauce -- and that's one thing I don't use my cast iron for.)

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