this post was submitted on 11 Sep 2023
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Food and Cooking

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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.

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[–] Anabriated@beehaw.org 7 points 1 year ago* (last edited 1 year ago)

Stainless steel, flat-ish bottom, tall curved (wok-like) sides, all metal. Something like this mf: https://m.media-amazon.com/images/I/81O93YXWJ-L._AC_SL1500_.jpg

you can:

  • pan fry
  • stir fry
  • stew
  • throw it in the oven for roasts
  • soup in a pinch
  • use it on every kind of stove top

care:

  • minimal
  • steel wool and scraping is a-okay if it gets nasty!

downsides:

  • you'll never have a good time frying wet starches like noodles without some serious oil
  • your first 4 attempts at pan fried fish will inevitably result in destruction
  • fried eggs are gonna be tough

quirks:

  • heats and cools very quickly, so you'll have to break some habits if you ever expand your cookery collection with carbon steel or cast iron