To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Reddit has a fucking hard-on for cast iron. I’m not really a fan.
I don’t use teflon non-stick but have had good results with ceramic-based non-stick. My second choice would be carbon steel, which has a similar “seasoning” process as cast iron, but I find carbon steel easier to work with compared to cast iron.
Their issue might be that carbon steel can be expensive. Meanwhile you have some great cast iron for reasonable prices and are much more likely to find “heirloom” pieces
While I’ve been tempted to try carbon steel, I invested in cast iron and am very happy with that. No reason to spend more money.
I’ve never tried ceramic non-stick because
So I’m at
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