New kitchen, new induction cooktop, and new pots and pans. Yay!
I was 99% decided on a 10" De Buyer mineral pan (carbon steel) for my big "frypan". Large cast iron pans are too heavy for me (and I am worried about scratching the cook top). I use very little oil when I cook so I want to stay away from stainless steel. Don't want to do traditional non stick (Teflon).
I hadn't though about the enameled "non-stick" pans, and now that I looked at them, I can't decide between an inexpensive enameld pan or the carbon steel pan.
My biggest hesitation is that I have read a lot about the carbon steel "loosing it seasoning" with foods like beans, tomatoes, and saucy foods. As a vegetarian, this pan will see lots of vegetables, beans, tomatoes, saucy foods, and risottos. And, I know me, and I won't be wanting to season this all the time. I barely have time to cook...
Does anyone have any insights here? Or should I just stop waisting my brain energy and buy the 13 peice stainless set that I found on sale?
Updated 5 months ago | 4
Updated 4 months ago | 50
Updated 5 months ago | 12
Updated 3 months ago | 3
Updated 23 days ago | 22