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.
One pan to rule them all, eh? ;)
That’s the Bialetti Impact covered Saute Pan.
https://a.co/d/bfbwppG
It’s non-stick, but with a micro divot texture, so it’s safe for metal tools (still a bad idea, get a silicone set).
https://youtu.be/30CdnBWuOpc
Oven safe to 400° F. You can pretty much cook everything in it. If you need more versatility, they have an entire set for around $100, but this pan is NOT included in that set.
https://a.co/d/d9XOJRS
It’s deeper than a fry pan, and it has a support handle and a lid.
It basically does everything those infomercial pan sets say they do, except Bialetti is a known and respected brand.
My personal preference is Le Creuset enameled cast iron, that’s my go-to. Not everybody can afford it. IIRC Bialetti Impact does NOT work with induction stovetops because it’s aluminum. Electric and gas only.
If you have an induction range, look at the Bialetti Sapphire deep saute pan:
https://a.co/d/ejAv6DY
Same deal, deeper than a fry pan, and it has a support handle and a lid.
Looks great but does the non-stick coating mean that it will wear off in a 1-3 years and need to be replaced?
It’s not a traditional non-stick coating. It’s created by firing micro pellets at the aluminum to make wee indentations all over the interior surface. There isn’t anything to peel off like Teflon.
Still, I wouldn’t use steel utensils. Scratches won’t do you any favors. Get a good silicone, bamboo or wooden set.
Interesting, that might be the pan I end up with. The other recommendations are getting a carbon steel and stainless steel pan and using one or the other depending on the dish. Carbon steel and seasoning always make me worried I won’t use it enough. Especially if it’s not the one pan I use like every day.
The Bialetti doesn’t need seasoning and enameled cast iron doesn’t either. You get the benefits of cast iron without the hassle. It’s heavy though.
The one thing to be aware of is there are 2 kinds if enamel, black and white, and they do different things:
https://www.lecreuset.com/blog/differences-between-sand-and-black-satin-enamel.html