So essentially I want to buy one pan, I don’t want to care about what utensils I use in it (metal, plastic, or wood), or what I cook in it, and I want to clean it easily by just putting some soap on it, using the rough side of a sponge and drying it off and tossing it back in the cupboard.

Ideally, I’d also like this pan to last longer than 2-3 years.

So overall I am thinking I want enameled cast iron because it seems like it could take all of that but then I recently read how you don’t want to cook something like eggs or fish in it because they’ll stick.

The other bit I’ve seen is just buying a coated non-stick pan of any sort but be prepared to throw them away in 1-3 years and don’t use anything metal in them.

Should I just buy enameled cast iron and cook whatever I want in it? Should I buy multiple types and cook different things in them? Should I just stick with non-stick?

Overall, I am a very novice cooker who simply cooks for a family of 4. Typically using something like everyplate. I’m not looking for fancy but I am looking for “buy it once then use it until I die with low maintenance.” I essentially want the Toyota Camry of cookware. Reliable, low maintenance, not going to win any cooking contests.

Any suggestions?

Thank you.

  • shanghaibebop@beehaw.org
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    1 year ago

    I find cast iron to be a bit heavy for everyday use, carbon steel gets you most of the benefits while giving you more flexibility on the weight.

    The only thing I use my non stick for is omelette dishes mostly because it’s much easier to fold French omelet when you can lift the pan easily with 1 hand.

    • MJBrune@beehaw.orgOP
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      1 year ago

      I was reading that while cast iron when seasoned and broken in isn’t good for eggs, carbon steel seems to be great for eggs after it’s seasoned. I don’t know how heavy either really is though.

      • shanghaibebop@beehaw.org
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        1 year ago

        You can certainly cook eggs in a well-seasoned cast iron. I just like to do french omelets which requires you to stir things before it sets, which is a bit more difficult on seasoned cast iron or carbon steel vs just a plane non-stick.

        Both of my carbon steel and cast irons are larger 12 inch pans, so they are both a decent weight.