So essentially I want to buy one pan, I don’t want to care about what utensils I use in it (metal, plastic, or wood), or what I cook in it, and I want to clean it easily by just putting some soap on it, using the rough side of a sponge and drying it off and tossing it back in the cupboard.

Ideally, I’d also like this pan to last longer than 2-3 years.

So overall I am thinking I want enameled cast iron because it seems like it could take all of that but then I recently read how you don’t want to cook something like eggs or fish in it because they’ll stick.

The other bit I’ve seen is just buying a coated non-stick pan of any sort but be prepared to throw them away in 1-3 years and don’t use anything metal in them.

Should I just buy enameled cast iron and cook whatever I want in it? Should I buy multiple types and cook different things in them? Should I just stick with non-stick?

Overall, I am a very novice cooker who simply cooks for a family of 4. Typically using something like everyplate. I’m not looking for fancy but I am looking for “buy it once then use it until I die with low maintenance.” I essentially want the Toyota Camry of cookware. Reliable, low maintenance, not going to win any cooking contests.

Any suggestions?

Thank you.

  • ElleChaise@kbin.social
    2·
    1 year ago

    Cast iron is the only thing that will last longer than you or me. Whether or not you spring for the enamel coated big whoopty-doo expensive brand name, or just simple lodge ware, it’s gonna be built tough. Personally I wouldn’t recommend the enamel coated, because you will eventually crack that coating too, you can make your own, stronger coating, by simply using your cast iron pans to cook. Simply scrub it with warm soapy water after use, preferably while it’s still warm enough to easily remove food, dry it, add a dab of high smoke point oil (avocado, cold pressed flax oil, and plain old canola are my go tos), dab that on after drying, make sure it’s not thick and oily, just enough to prevent rust, and you’re good to go.

    For a few years I had a light weight aluminum wok that served me well, very versatile given the big surface and naturally light weight of the metal. Also needed regular care and seasoning routine, but was worth the steps to only have one main pan/pot.

    Good luck with whatever you go with.

    • MJBrune@beehaw.orgOPEnglish
      2·
      1 year ago

      Thank you! I’ve seen a few recommendations for carbon steel as well. It seems to be a competitor to cast iron and cast iron apparently leaches iron into the food. Additionally, I’ve read that carbon steel is smoother and thus creates a better non-stick surface. Is this something you’ve found? It’s kind of why I wanted enameled cast iron, keeps things simpler it seemed. I didn’t realize how many recommendations differ though. I guess everyone has a preference.