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>>21974576

It behooves you to get Bothe

>>21974576
They're both good choices, just different cooking styles so it really comes down to personal preference. If you have the ability to cook with both and see which one you prefer, that would really be best. But generally, cast iron is slightly better at some specific things like searing meat and baking, it's also non-stick. Stainless steel is more versatile and less maintenance.
If I had to pick one I'd go stainless for its versatility.

>>21974576
Should have both

>>21974576
yes

Walk the path of the copper chad

Triple clad stainless.. although if you're a silverfag consider having your stack cast into a pan.

>>21974576
Stainless is fine, you get it up to temp and everything is nonstick.

>>21974690
Sear isn't as good and you can't bake with it though.

>>21974701
you can bake with it tho
they're both great, really have both

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>>21974576

If you've got a gift voucher, pay the difference and get a nice stainless pan, don't waste it on a non-stick that will eventually become trash.

if I were to pick one if go with the cast iron, but you want both and a nonstick too

>>21974576
Are you saying you only have one pan and know so little about cooking you can't conceive of any situation where having a non-stick pan in addition to a stainless or cast-iron would be useful?

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>>21974940
>sandwich base

>>21975150
It's to create buzz and have people bump the thread.
It's the same when someone posts an image and then mentions the object in the image but it's the wrong thing.

>>21975150
What can non-stick do that stainless can't?
>inb4 "poison you and your family"

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>>21975196
it's really silly how much you guys latch on to stainless steel pans as if using them makes you a pro
nothing is as nonstick as a nonstick pan

>>21974940
That's a cool set up

>>21975306
Tbh I think it's because they're harder to fuck up and therefore last longer

>>21974576
If you make a lot of tomato sauces and pasta get the stainless steel, if you make a lot of steak and eggs get cast iron

>>21975310
Every type has pros and cons, durability if a big negative with nonstick
Anons pretending a stainless steel pan is just as nonstick and it's all a skill issue are retarded

>>21975318
Totally fair
I’m too retarded to maintain a nonstick, fucked up two in 3 years and I’m never buying another one lmao
My stainless and cast irons are pushing 11yrs

>>21975534
> set up
I’m just talking about the pans and lid display

Can nonstick go in the oven? Man, that’s another con desu

>>21974576
Stainless steel is going to be more versatile and less maintenance.
If you can only get one, get the stainless steel.

>>21975630
>cast iron skillets is my personality

>>21974576
Iron is just unhealthy unless you bleed every month. There's a reason why stainless pans require less maintenance: they react less to water aka they don't rust when you throw in a watery supermarket tomato. Cast iron is for people who can't cook.

>>21975630
disgusting

>>21975651
Do you think that because you never figured out how to use one?

i'm a complete beginner..so here my question:
why is nobody using ceramic pans?
I read only advice about cast iron or stainless steel until now. Is a ceramic coated pan not worth it?

>>21975690
ah..okay
thx for the info

>>21974576
>Should I walk the path of the Cast Iron autist or the Stainless Steel schizo?
My wife gave me a small enameled cast iron simmering pot. It's the perfect size for making two egg omelets and it's the only type of pan I've ever used that eggs won't stick to. Don't have to oil the pan at all.
It's fucking awesome.

For making sauces, pan-frying, browning meat I use carbon steel. For searing steaks or making pancakes I use cast iron. For boiling I use stainless.

>>21975690
"Aggro" is not Ebonics (now called AAVE), sounds more like "appeal to the gamer demographic" speak. I think your racism is getting the better of your intelligent thought proccesses, anon.

>>21975868
>percieved to have similarities
>may sound similar to
Degenerate racist with kindergarten reading comprehension relying on AI to read for them. I have no idea why I bothered. I thought you were just ignorant, now I see you are arrogant. I should have, and will now, just shut the fuck up.

>>21975690
>"intense technical process"
Just heat the pan properly and let the meat sear and release naturally. There is literally nothing else to it. Just control your fucking heat. God people are such fucking retards, I swear...

>>21975687
They’re too expensive and can also be fucked up relatively easy

>>21975957

If it walks like a duck and tastes like a duck

>>21975150
>Are you saying you only have one pan and know so little about cooking you can't conceive of any situation where having a non-stick pan in addition to a stainless or cast-iron would be useful?
Non-Stick routinely stops being “non-stick” after one to three years of use.
This is what happened with my parents teflon non-stick pans, from two or three separate manufacturers, and it has been mentioned as a fact by the product reviewers on America’s Test Kitchen, and by other cookware reviewers.
I thought my parents just mistreated the non-stick pans somehow, but apparently non-stick just sucks for long term durability.
So far, there seem to be no durability specifications for the newer “Ceramic non-stick” coatings.
Why pay for an expensive non-stick pan if you’re going to have to toss the pan in the trash after a couple years?
A quality stainless tri-ply pan can last twenty years or more of relatively frequent use, with the worse thing bring you might have to polish the pan at some point, and use Barkeeper’s Friend to clean the pan occasionally.

>>21975306
>it's really silly how much you guys latch on to stainless steel pans as if using them makes you a pro
>nothing is as nonstick as a nonstick pan
Marco used to advertise, or have his own line of non-stick pans.
Marco has also said to “never wash the nonstick pans” and just to “wipe the pans out after use”.
Basically, you will have pans that have had good in them, that can never be cleaned, and which require mire babying, and are less durable than cast iron.
Marco can probably also afford to just toss the old pans and buy new ones if the non-stick surface goes bad.

>>21975687
>i'm a complete beginner..so here my question:
>why is nobody using ceramic pans?
>I read only advice about cast iron or stainless steel until now. Is a ceramic coated pan not worth it?
If you mean “ceramic non-stick” coated pans, those are sold all over the place now.
One of the main reasons for the ceramic non-stick, is that Teflon releases poisonous gases when heated to a higher temperature, and those gases will literally kill birds that are in the same room as the heated teflon.
The problem with the new “ceramic” non-stick coatings, is that no one really knows what is in the coatings, and the coatings are almost certainly not pure “ceramic” like for instance, the French Le Creuset “enameled cast iron” or the Austrian Enameled steel cookware, which are basically made from glass powder that has been heated and fused onto the surface of the metal.
No one also knows what the actual durability is of these “ceramic non-stick pans”, ie. Whether the pans will lose their non-stick properties after a couple years like the older teflon non-stick cookware, or whether the coating will continue to function over time like stainless steel.

>>21974576
Stainless. Unless you're camp cooking doing dutch oven LARPs, or enough baking to justify it, they're a meme you can do with 1 or 2 of.

People don't know what they have with Estate Sales/online, shop around for something used and good.

>>21977929
If you have basic knowledge of cooking and even half look after the pan, quality 3-ply stainless will easily outlive you. Not only that but unlike Teflon it forces you to learn how to cook and control heat properly, meaning the food cooked in it is going to taste better. It doesn't quite sear as well as cast iron but it's no slouch in that department either.
For everyday cooking, buying one is the world's easiest choice.

>>21974576
If you're coming from non-stick I'd say stainless, cleaning is much easier and no need to season like with cast iron
>>21975687
I hate using ceramic, takes a fucking age to get up to temperature

>>21975687
They have all of the downsides with no positives.
>not all that nonstick
>take a long time to heat up (if fully ceramic)
>get damaged easily