What do you prefer cooking in?

• Glass for the microwave.
• Stainless steel coated copper/aluminum core pots for stovetop boiling/steaming/cooking of vegetables.
• Carbon steel pan for frying eggs/bacon.

Still use various Teflon coated pans (especially Wok and fry pans) but starting to learn about using cast iron for cooking steaks and general frying.

Vlad said:

Carbon steel should be on that list, too. That's my first choice.

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+1

I like Carbon Steel a lot also

Never cooked with carbon steel, my interest is now piqued. Any brand in particular?

Wid said:

Never cooked with carbon steel, my interest is now piqued. Any brand in particular?

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deBuyer tends to be popular, affordable, and available.

DeBuyer Carbon Steel & Lodge/Wagner Cast Iron for me.

all clad mc2, copper core; lodge cast iron; corningware glass; and for stir fry - carbon steel wok...
gas stove or electric ovens, some induction pads when indicated, sous vide,
gas infrared, smokers, sometimes lightning spikes... (it's Georgia)
indoor or outdoors doesn't matter to me!


might just trade it all for that carnitas system tho...

Cast iron all the way!

CI skillet, grill, griddle, chicken fryer, wok, dutch oven, and a collection of frying pans. Even my enamel coated stuff for acidic foods is cast iron.

My boiling/sauce pans are whatever is clean. I need to buy new ones...

de Buyer Carbon Steel

All of this love for carbon steel has got me very interested in trying it out as well. They look like they would make a great pan for cooking omelets in.

I checked teflon, because anodized was not listed. I cook also with cast iron, bake with glass pans, roast in ceramic pans.

used cast iron for years and loved it. Still do. Now i use tin-lined copper cause it's light weight and also uniform heating.

I prefer cast iron on the Webber over lump charcoal whenever possible.

It depends on what's cooking. Braises in an enameled cast iron dutch oven. Burgers, if indoors, enameled cast iron skillet.
Most other things, All-clad stainless/teflon

All-Clad Stainless for everything except roasting, baking and huge stock pots. I roast and bake in cast iron. Big stock pots 20qt up to 20 gallons are Volrath and Durawear stainless.