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.

  • MJBrune@beehaw.orgOPEnglish
    4·
    1 year ago

    Looks great but does the non-stick coating mean that it will wear off in a 1-3 years and need to be replaced?

    • Jordan Lund@lemmy.oneEnglish
      2·
      1 year ago

      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.

      • MJBrune@beehaw.orgOPEnglish
        1·
        1 year ago

        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.