I also really like stainless steel cookware. Works with induction burners, stuff will stick but it isn’t bad if you know how to handle it (heat the oil before adding food, managing heat to avoid burning, and knowing how to deglaze (or when to not, remove the still good food, then deglaze into the sink)). And then you can use a stainless steel scouring pad to clean it easily.
From there, I prefer rivitted handles, though my nice pots right now (other than the single expensive one I’ve got) are a set with removable handles (so they fit in a stack in a drawer) but riveted bits for the handle to latch on to.
Though it’s just a preference after getting tired of re-tightening screwed on handles, as I don’t mind scrubbing around the rivets instead of tightening screws after getting annoyed at how loose the handle it. Though loosening rivits would be even more annoying because you need like a press to tighten them, but that hasn’t happened yet to me.
lIlIlIlIlIlIl@lemmy.world 1 month ago
“Sensitive” as in I can leave it on the front lawn for a decade, put it in an electrolysis bath, reseasoning it, and it’ll work better than the day you bought it?
Sounds pretty opposite-of-sensitive
ThePantser@sh.itjust.works 1 month ago
Sensitive as in having to be very aware not to cook anything acidic for very long otherwise the season breaks down. Sure it can be restored but its easy to have an oops and force you to reseason.
Cenzorrll@lemmy.world 1 month ago
Yeah, but the same can be said for any non-stick pan, one oops and now you have you get a new pan. It may take some work to fix it, but at least I don’t need to get a new one.
Anivia@feddit.org 1 month ago
I was gonna argue that to avoid ruining a non-stick pan you don’t have to restrict your what and how you’re cooking it.
But then I remembered you can’t heat up non-stick pans hot enough to sear a steak without ruining them and inhaling toxic teflon fumes
NOPper@lemmy.dbzer0.com 1 month ago
I routinely make red sauce based dishes in our large cast iron skillet and have never had any problems. My wife and I have both been busy with other crap after dinner and found it all dried up before we got back to it, and never had to re-season. I’m sure the acid isn’t great for it, but it’s not as big a deal as people seem to think in my experience.
Anyway, throw another cast iron anecdote on the pile lol.
Madzielle@lemmy.dbzer0.com 1 month ago
I dont leave my cast irons on the lawn, but def beat the piss out of them. Nothing can ruin it.