So essentially I want to buy one pan, I don’t want to care about what utensils I use in it (metal, plastic, or wood), or what I cook in it, and I want to clean it easily by just putting some soap on it, using the rough side of a sponge and drying it off and tossing it back in the cupboard.
Ideally, I’d also like this pan to last longer than 2-3 years.
So overall I am thinking I want enameled cast iron because it seems like it could take all of that but then I recently read how you don’t want to cook something like eggs or fish in it because they’ll stick.
The other bit I’ve seen is just buying a coated non-stick pan of any sort but be prepared to throw them away in 1-3 years and don’t use anything metal in them.
Should I just buy enameled cast iron and cook whatever I want in it? Should I buy multiple types and cook different things in them? Should I just stick with non-stick?
Overall, I am a very novice cooker who simply cooks for a family of 4. Typically using something like everyplate. I’m not looking for fancy but I am looking for “buy it once then use it until I die with low maintenance.” I essentially want the Toyota Camry of cookware. Reliable, low maintenance, not going to win any cooking contests.
Any suggestions?
Thank you.
Cast iron is definitely not the best for lazy cookers. Mine always started to rust after a while. They require a lot of babying to keep them seasoned.
Personally, I like having a regular old carbon steel pan with no non stick surface. A decently sized one so I can meal prep for the week. I can set it high to sear, I can use metal utensils on it. Works great for most of my cooking needs. Clean up is as easy as soaking it for a minute and hitting it with a brush or scrub sponge, with the occasional barkeepers friend to bring back the shine. Its a workhorse of a pan and pretty bulletproof.
The only use for a non stick pan is for frying eggs, and I can usually accomplish that with a cheap non stick pan for $20. Mind you, this pan is ONLY FOR EGGS. I never use it for anything else, or else the non stick coating will wear. I generally hate using non stick pans for other stuff, as you cant crank the temperature very high to sear stuff or to reduce liquids, or else youll damage the coating.
Enameled cast iron is nice, but its also pretty fragile in that you have to baby it so you dont chip the enamel. You cant get it too hot or youll scorch the enamel. Cant go in the fridge, or the uncoated edges rust. Its very heavy. Its more of the kind of pot youd buy for specific use , like making a stew or something that needs to go from stove to oven and retain its heat and moisture.
So tl:dr get a carbon steel pan with no coating, and a super cheap non stick for eggs. Those two pans will do most of what youll need.
interesting, from what I am reading, carbon steel is great for a seasoned pan that will be non-stick once you break it in. Stainless steel might be the way to go for a general-use pan that can be used in the oven and to have a smaller carbon steel pan that I occasionally use. Although I always worry about not using a seasoned pan enough.
Cast iron should not be rusting if you have it seasoned. You never wash these shorts of pans, well not with soap anyway. So I am not sure what care your talking about. You just use it and use it. Maybe I am missing something.
Seconding the notes in enameled cast iron. I have some and I love it to death but it’s not great as general use, is nothing resembling non-stick and most importantly for OPs question, it’s fragile as glass (because it’s literally covered in glass). Metal utensils will lead to scratches and chipping of the enamel and once the enamel chips, it’s trash unless you want to risk having glass in your food.
I’m also curious about your carbon steel though. I was under the impression that carbon steel pans were nearly as fussy with seasoning as cast iron. Is that not the case?