This is a cast iron pan. If this gets more zaps âš¡ then it's obviously the best kind of pan.
Discussion
This is a stainless steel pan. If this gets more zaps âš¡ then it's obviously the best kind of pan.
This is a nonstick pan. If this gets more zaps âš¡ then it's obviously the best kind of pan.
This is a carbon steel pan. If this gets more zaps âš¡ then it's obviously the best kind of pan.
You need to add carbon steel! It's my new go to
Carbon steel pan, huh? Why do you like it?
It has the same benefits as cast-iron from a durability standpoint and no non-stick coatings to worry about; but it's more non stick and easier to clean than cast iron IMO.... You still season it like you would a cast iron skillet.
Also I find it has more even heating and is more responsive to heat.
They're pretty popular in professional kitchens and in Europe... I'm a big fan of the French Matfer Bourgeat pans.