What is your go to type of cookware? Stovetop and in oven? In the past we’ve had nonstick calphalon type pans but I’ve definitely seen how the nonstick coating wears off. The pans also seem to warp. I’m not sure if it’s that type or brand that’s prone to these issues or if it’s all of them but either way we need to upgrade.
It seems steel or cast iron are the most expensive varieties. Then there are copper ones as well. We do have a small steel set that is really nice. One of these days we’d also like a le creuset pot but those are very pricey and just not sure it’s worth it. So what do you have? What do you like or not like about them? Certain kinds for certain uses?
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I have a Wagner cast iron I bought in the 90's.
Works great.
I don't notice any issues with clean up. A benefit of being heavy, after you pre heat it and then add a bunch of food at once, it doesn't cool down as much as a lighter pan would.
When I cook something like bacon that tends to splatter, I'll put the cast iron out on the gas grill to not splatter the kitchen.
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