Pan Materials

Stainless steel, cast iron, non-stick, carbon steel, etc. What are the essential pan materials every kitchen should have, and which materials are best suited for which application?

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tshewman

Cast iron for searing and any medium-high temperatures where sudden changes in temp are not needed.

Non-stick, lower temps, pancakes, some fish

Stainless steel-great for searing fish, sauteing mince and the like, responds well to sudden drops in temperature (so where more control is needed).

A_Saunders_30503

I view carbon steel and non-stick as two sides of the same coin. I prefer carbon steel. Cast iron is when you need the thermal mass, Tri-ply/stainless gives you better control, response to changes in burner settings, and they heat the most evenly. Go with stainless unless you have a reason not to. Also, never buy a pan you can't put in the oven (ruber/wood handles I'm looking at you).

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