I mostly cook steaks with my frying pan, so from that point of view, what would you consider the best pan to buy? I'm a little concerned that a cast-iron might take too long to heat. do they do cast-iron with a copper base?
Looking at the heat transferrence of metals, it seems to me that the best combination is a copper base (highest) Alumunium pan (half that of copper) and stainless steel handle (far lower). Does this exist? The handle must be metal.
Lastly, any experiences with certain brands, good or bad, are welcome.
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