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.
Good quality stainless steel with metal handles, nothing to wear out, indestructible!
I cook a good bit of fish in my pans. I’ve read that stainless isn’t great for delicate things like that. Do I just need to butter/oil it up before cooking something delicate?
Stainless steel is not forgiving for delicate proteins, but it’s not impossible. Oil coverage and temperature control will get you most of the way there. Being patient and waiting for the fish to release (without overcooking) is the tough part.
I got rid of all my non-stick pans and almost always use stainless steel. I still have one ceramic pan.
Fish isn’t a problem, I cook it a lot too. The first few times it might stick but once you got used to it, it’s easy. The important part is for the pan to get to the right temperature and for you to not trying to flip the fish too soon after placing it in the pan.
The only thing that’s actually difficult are sunny side up eggs. I just can’t get them to work for some reason. Scrambled eggs and omelette work perfectly fine though.
Cleaning them is also much easier than I thought. Just don’t let stuff dry in them and they are as easy to clean as other pans. But unlike other pans even if things burn and really get stuck you can still clean them fairly easily. Just let it soak in warm water for a few hours and then you can scrub them clean with stainlesssteel sponge. It might require a little bit more force but since you don’t have to be careful it’s less frustrating. If something ever got stuck in my non-stick pan, it was the worst.
And being able to just stick the entire pan in the oven is such a convenient thing.
I’d argue the opposite.
Because you can use metal utensils on stainless, that means that an ultra thin fish spatula is an option when you’re cooking something delicate. Silicone or wooden utensils tend to be too thick and clumsy for working with anything delicate.