3 ms·
Enamel Ceramic Cast iron Stainless steel In that order, in my opinion.
by forgotmypw17 6y ago
Enamel
Ceramic
Cast iron
Stainless steel
In that order, in my opinion.
- rblatz 6y agoYou left out the two I’ve been considering, hard anodized and high carbon steel. Any reason why?
- forgotmypw17 6y agoI just wrote down what I could remember and have experience with. I don't buy frying pans, so I take what I can get.
- phoenixfangor 6y agoWe've switched to carbon steel from cast iron; while it's easy to warp the carbon steel (and we have), it still works fairly well on our electric range. The seasoning is just as good as cast iron. A heavier high carbon steel pan might avoid the warping issue, but ours are all pretty thin.