Quote:
Originally Posted by PoorLurker
Since we've decided wood boards are the best
what is everyone using for stainless steel non stick? I need a stainless non stick pan and am trying to research saute pan or skillet. I want to minimize the amount of pans so I am looking for a versatile pan.
Not sure if I even need a stainless saute pan as I have a nonstick one. Man the rabbit hole of researching this stuff sucks!
Last week, I was researching knives to the point I gave up, got rid of my knife block, and just kept a serrated knife, paring knife, and a chef knife. Found a Bob Kramer knife that felt so comfortable that even my wife noticed how much better I chopped. But the "what else is out there" got to me and about 20 hours of research later on knives, here I am asking about pans, hahaha
|
We are actually switching from non-stick to stainless, mainly because of getting tired of non-stick pans bubbling, flaking or peeling. We bought 2 skillet / fry pans. One is an All-Clad copper core and the other is a French brand copper core I can't find any longer, but really like. We also have 2 All-Clad d5 sauce pans and did buy one small All-Clad non-stick for eggs. Anything else we buy will be pan by pan over time, as necessary. I'm not buying any more sets of pans.
I just upgraded my knives to Wusthof Classic Ikons (small set of 4 knives with block and shears + bought separate smaller serrated). All the good quality pans and knives expensive, at least to me.