Quote:
Originally Posted by mjohnson
For nonstick we go with the cheapest available induction-capable from a restaurant supply or webstaurant.com. Maybe $40 for a 8" that will last two or three years. Half that price if you don't need induction. Avoiding overheating and limiting their use to delicate/sticky things like eggs, I'm not worried about toxicity. The dose makes the poison.
As much as I love grandma's 90yo cast iron, and the smaller 25yo Lodge one I bought in college, it's carbon steel (DeBuyer or generic, can't tell the difference) and AllClad SST for us.
Discovering "industrial" cookware was a revelation. Those fancy mall kitchen shops will never see us again. Now 8y into the parenting thing we've got stacks of aluminum sheet pans - eighths and quarters are so useful for containing beads, Lego, paint overflow, magic-sand and whatever else the little destroyer-of-worlds can throw around. They're all like $5-8 each.
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the 1/8 sheet pan was a game changer for me. i am shocked how useful it is. now i dont use a plate to salt steaks, etc. and i have a constant landing spot for a saucy spoon after i stir something. they were $4 here..i bought 3 of them.