On: We Tested Nonstick Cookware: Coatings Don't Need to Look Worn to Shed Particles

[petronic]

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 → petronic]

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!

[Cider9986 → sodapopcan]

Carbon steal will be similar surface to cast iron but lighter and quicker. Downside is that it's light and quick for searing meats.

I would say cast iron will have the best longevity of all.

[Cider9986 → petronic]

I like his videos but they are all also advertisements which is unfortunate.

I wanted to get that pan but it was sold out. I'll have to check again.

You really like yours? It seems they're back in stock.

Iirc the advantage compared to cast iron is gonna be the evener heat spreading and lightness.

[petronic → Cider9986]

It's basically lived on my stovetop since arriving. It weighs nothing compared to my previous favorites (carbon steel skillets from Made In) while basically performing like a Ducati on my induction range.