If you're looking to switch, difficulty around cooking technique for stainless steel, carbon steel & cast iron is overblown. Same with seasoning/cleaning the latter two. Trust me, if I can figure it out, you can too.

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bloke_zero an hour ago | parent [-]

Carbon steel is amazing - durable self repairing non-stick surface that after the inital seasoning is trivial to maintain: wash the pan with a brush when its still hot without any detergent - cleans in seconds.

Cast iron is good too but takes longer to heat the pan.

You only have to look in any professional kitchen - they don't use non-stick pans.

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petronic 26 minutes ago | parent | next [-]

My current favorite pan is the best of all worlds - stainless clad outer layer, aluminum internal layer for efficiency in spreading heat and a carbon steel interior to develop non-stick seasoning with use.

Strata makes them, they're priced competitively with standard carbon steel pans.

Chris Young turned me onto them in his video about a $4,200 silver frying pan. https://www.youtube.com/watch?v=LdORIBH3R88

	▲	sodapopcan 10 minutes ago \| parent [-]
		I feel stainless steel is the simplest, most versatile option that lasts forever. I've never actually tried carbon steel, though. I've had cast iron in the past but I just don't get the hype. They're heavy and require a lot of maintenance. I'm not saying they are bad, of course, it's whatever floats your boat!

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not-kinsale-joe an hour ago | parent | prev | next [-]

I have seen non-stick pans for eggs.

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Fire-Dragon-DoL 26 minutes ago | parent | prev [-]

The cast iron is a pain to maintain though

	▲	darkstar999 16 minutes ago \| parent [-]
		It really isn't. I stopped trying to keep it looking perfectly seasoned and it performs just as well.