I bought stainless steel pots and pans over 10 years ago. I have one non stick that I replace every couple years, but stainless steel has been good to me.
I’ll second the cast iron recommendation. I now have many bare and enameled cast iron pots and pans. I also have a set of stainless but I don’t like those as much.
My brother will not shut up about how much he loves his carbon steel pan. He complains about 99% of things not being worth the price, but he loves that pan.
It’s non-stick like cast iron, but lighter weight, and heats more rapidly like stainless. It’s worth mentioning that cast iron and carbon steel are both poor choices for any acidic sauce (tomato included) and for boiling water. Both can strip the seasoning layer. So it’s good to have a stainless pan and pot on hand for those situations.
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I bought stainless steel pots and pans over 10 years ago. I have one non stick that I replace every couple years, but stainless steel has been good to me.
Just get yourself some cast iron or carbon steel cookware, my good man. It’s cheap and contains no plastic
I’ll second the cast iron recommendation. I now have many bare and enameled cast iron pots and pans. I also have a set of stainless but I don’t like those as much.
Legend or All-Clad. Can be expensive, but should last a lifetime.
Cast iron, my dude, or dudette.
Honorable mention: stainless steel
Superior to both but more expensive: carbon steel pan
My brother will not shut up about how much he loves his carbon steel pan. He complains about 99% of things not being worth the price, but he loves that pan.
It’s non-stick like cast iron, but lighter weight, and heats more rapidly like stainless. It’s worth mentioning that cast iron and carbon steel are both poor choices for any acidic sauce (tomato included) and for boiling water. Both can strip the seasoning layer. So it’s good to have a stainless pan and pot on hand for those situations.
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