So I killed/overseasoned my gimmicky Orgreenics pan, so we need something to replace it. Part of me says get a cheap nonstick pan and get used to replacing it every few months. I was piqued by a recent thread on carbon steel pans, which have appeal. Also an option I saw in the store today was a cast iron pan covered in white porcelain -- seemed like it'd be good.
Main uses are breakfast goods -- eggs, hash browns, pancakes, chorizo, as well as some dinner frying like potstickers or an occasional sausage and stir fry.
I see nonstick as cheap, can't use cooking spray, hand wash, disposable, but bad for the environment.
I see carbon steel as hand wash, needing periodic seasoning, not as effective as non-stick, but much more durable and able to use sturdier metal utensils. I' d assume cooking spray is bad here as well.
The porcelain is an unknown. I don't own any leCreuset and haven't tried this type of cookware before, much less in a fry pan. I'm thinking cooking spray is OK, may even be ideal for porcelain. I think I'd still have to hand wash but the porcelain should get nice and hot and still stay smooth.
Any thoughts? Any corrections to my limited knowledge of fry pans?
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