I use stainless for acidic foods (e.g. tomato sauces) and frying eggs. I use cast iron for pancakes, meats, and other items that benefit from the pan not being

I use stainless for acidic foods (e.g. tomato sauces) and frying eggs. I use cast iron for pancakes, meats, and other items that benefit from the pan not being a perfectly flat texture or heat retention. If I had to have a single pan, I’d probably go high carbon steel.