4 ms·

Or high carbon steel. Nonstick pans really aren’t a necessity for cooking.

• mtalantikite 4y ago
  After using cast iron for years, I bought a few de Buyer carbon steel pans and I love them. They're thinner and lighter than cast iron. They're more responsive to temperature. They season better than cast iron and are incredibly non-stick. They might be a bit more sensitive when it comes to care than cast iron though, and are certainly a lot more expensive. I still use my cast iron cookware for times it is appropriate, but highly recommend carbon steel as well.
• TecoAndJix 4y ago
  If you're accustomed to non-stick pans like i was, there may be a learning curve using carbon steel (at least there was for me). I bought a nice set several years ago and they ended up in a box in the basement after i failed to season and wash them properly. My father in law recently dug them out, revived them, and gave us some tips. We have been successfully using them ever since! While I still enjoy using the non-stick, I found i was missing out on proper fond all these years.