4 ms·

I’ve been researching stainless myself. I’m far from a fancy chef, hell I’m far from any kind of chef! But I’m looking for something more durable and low-main

I’ve been researching stainless myself. I’m far from a fancy chef, hell I’m far from any kind of chef! But I’m looking for something more durable and low-maintenance. Cast iron/carbon steel both have the mysterious “seasoning” to keep in mind. Stainless appears to require the right amount of heat, and that’s about it. I cook a lot of eggs, and no meat at all, so if and only if a quality stainless pan works as promised when heated properly, it seems like the best fit for my needs.

foxyv 4y ago
Seasoning is really easy despite a lot of claims that you have to baby the pans or whatever. The pans will acquire seasoning naturally over time from cooking unless you are using steel wool and a flap disk to clean it. My old pans wouldn't even think about sticking to eggs. Newer ones take a while to figure it out though. The big thing is to remember, after washing with soap, to dry and re-coat the pans with a bit of oil on a paper towel or rag. Usually I just stick the pan on the stove to get rid of the water, then wipe it down real quick and stick it back in the pantry. This is the one advantage of stainless steel, since it's machine washable. I just stick my stainless in the dish washer and make sure to use powdered detergent since it contains both enzyme and bleach. I think a lot of the push for non-stick cookware came from the low-fat fad of the late 80s. You didn't need to use oil when cooking, or not nearly as much.