What type of cookware do you prefer for both durability and controlled, even heating on the stovetop?
You can check the answer of the people under the question at Quora “most durable cookware“
About Adalynn
Written by: Adalynn
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What type of cookware do you prefer for both durability and controlled, even heating on the stovetop?
You can check the answer of the people under the question at Quora “most durable cookware“
About Adalynn
Revere Ware. Stainless steel with a copper clad bottom. The copper heats things up very evenly and the stainless steel is extraordinarily durable. I have a full set that dates back to before WWII. It still looks great and cooks like a dream. I also have a bunch of old cast iron pots and pans some of which are from the 1920s and all of which are perfectly seasoned and cared for. They were the original “non stick pan”.
Non-Stick Cookware Set, Pots and Pans – 8-Piece Set
All materials can have hot spots. I would prefer carbon steel or cast iron. But aside from those materials which require specific care and cleaning, stainless would be next best option.
10 Pcs Non Stick Cooking Set w/ Frying Pans & Saucepans
My preferred materials for stove top cooking are heavy gauge stainless steel, and cast iron. My wok is cast iron, and it’s a dream to cook with, despite its unholy weight! I own a couple of heavy aluminum pots (mostly used for pasta), and I’ve absolutely avoided any non-stick cookware for decades!
Calphalon 10-Piece Pots and Pans Set, Nonstick Kitchen Cookware
What type of cookware do you prefer for both durability and controlled, even heating on the stovetop?
This fry pan right here is the best pan I personally have ever cooked with.
Amazon.com: MINERAL B Round Carbon Steel Fry Pan 14-Inch: Stir Fry Pans: Kitchen & Dining
I was looking for a pan that would be consistently good for browning things. Over the years I’d tried all sorts of other types of pans by various manufacturers, ranging from very cheap to stupid expensive. I also wanted something that I could cook for 4 people in one batch in. After doing research for quite a while I decided to try this carbon steel pan by De Buyer. I’ve had it for several years and I love it.
It is a beast. Very heavy, very flat. It requires seasoning, which I was initially a bit intimidated about. I’d never owned or cooked with cast iron or carbon steel, which work pretty much the same and require pretty much the same care. I was also skeptical of the non stick properties of a properly seasoned carbon steel (or cast iron) pan. My fear and skepticism were unfounded. The seasoning process was easy. Used properly, which is very easy to do, it has far better non-stick performance than at least two brands of heavy duty, supposedly good for browning meats, non-stick pans I’ve owned.
This pan cooks beautifully, evenly, perfect browning, no sticking and cleans easily and quickly. It’s 14″, big enough to easily cook four 1/3+ lb burgers, or two 12 oz rib-eyes, or four 6 oz+ delicate fish fillets at the same time without crowding. And it is, no contest, the toughest pan I’ve owned. You don’t have to worry about it, but you do need to be a bit careful with the rest of the kitchen. If you have the muscle this thing could easily do double duty as home defense. Range tops, counter-tops, cabinets and sinks beware.
BELLA 21 Piece Cook Bake and Store Set
Now that I am only cooking at home I prefer thick based stainless steel pans that once hot will retain heat. I also have a light weight aluminium pan for scrambled eggs so that they cool quickly once off the heat.
T-fal Ultimate Hard Anodized Nonstick 17 Piece Cookware Set