this post was submitted on 19 Jun 2023
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Food and Cooking
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Probably my gas (well we have LPG here) hob because I suffered with an electric hob for so long in my last place.
Or possibly my stainless steel copper bottom sautée pan but my husband just scoured that with steel wool (you can probably imagine the stunned look on my face). I want to get some cast iron cookware but stainless steel is so versatile for sauces and risotto.
I started with cast iron before getting a nice stainless pan, and I had every intention of using both equally, but I rarely reach for the cast iron now. Really only use it when I need very high heat (like for cast iron pizza) or with things that would stick a ton and make a mess (like burgers)
If I had my pick I would have a cast iron wok, a cast iron skillet for steak / browning meat, and a stainless steel pan for sautéing.
If husband dearest hadn't attacked my beloved stainless steel pan I would be eyeing up a cast iron prospector pan right now.