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.
Thank you! I’ve seen a few recommendations for carbon steel as well. It seems to be a competitor to cast iron and cast iron apparently leaches iron into the food. Additionally, I’ve read that carbon steel is smoother and thus creates a better non-stick surface. Is this something you’ve found? It’s kind of why I wanted enameled cast iron, keeps things simpler it seemed. I didn’t realize how many recommendations differ though. I guess everyone has a preference.
Yes it’s smoother. Another advantage is that a carbon steel pan is lighter than a cast iron.
The enameled cast iron from le Creuset is pricy, but worth it in my opinion. For nonstick that will last a good long while, I recommend Scanpan.