Nonstick teflon?
Nonstick ceramic?
Carbon steel?
Cast iron?
etc
I have a 12 inch carbon steel for general cooking of meats. (the sear on chicken breast cooked on a carbon steel)
They call it nonstick once seasoned, but really, you have to use some kind of butter/oil with whatever you cook, and Tomato/vinegar dishes aren't good for it because it will strip your seasoning. When I don't/can't use the carbon steel, or don't want too much oil or butter in the dish, I have a 12 inch nonstick ceramic pan, cheap $10 one from walmart
Some people obsess over their seasoning, which has resulted in some funny threads on the r/carbonsteel reddit page. (folks afraid to clean their pan, and end up mistaking their seasoning for a layer of burnt food mixed with grease
)
Nonstick ceramic?
Carbon steel?
Cast iron?
etc
I have a 12 inch carbon steel for general cooking of meats. (the sear on chicken breast cooked on a carbon steel)
They call it nonstick once seasoned, but really, you have to use some kind of butter/oil with whatever you cook, and Tomato/vinegar dishes aren't good for it because it will strip your seasoning. When I don't/can't use the carbon steel, or don't want too much oil or butter in the dish, I have a 12 inch nonstick ceramic pan, cheap $10 one from walmart
Some people obsess over their seasoning, which has resulted in some funny threads on the r/carbonsteel reddit page. (folks afraid to clean their pan, and end up mistaking their seasoning for a layer of burnt food mixed with grease
)