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I'd go for good stainless steel every time.
It's every bit as non-stick for cleaning purposes as a "non-stick" pan.
And it doesn't have the rust and maintenance problems of cast iron.
in Scotland, UK BST
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I have some great cast iron frying pans, all from the flea market and beautifully seasoned. Pam
"A merry heart doeth good like a medicine"
Cast freaking Iron.
The original non-stick cookware. Better than teflon or t-fal or what ever is out there that they haven't figured out yet will kill you with chemical poisoning. It won't dent and if you scratch the non-stick finish, you can fix it. I have used my cast iron dutch ovens (I have four or five of various sizes) outside with charcoals to cook just about everything ... I have not done bread yet, but I know people who do.
My favorite piece of none cast iron it a steel wok that is so well cured it's black too. She(WMBO) thinks its gross.
She was brought up where pots and pans were aluminum and shiny. But I know that a good cure on a pan is not gross, just black.
Start by doing what is necessary, then do what is possible and suddenly you will be doing the impossible -- St Francis of Assisi
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Ok, this shows you how long it really has been since I cooked. My pots and pans are completely shot. Actually bordering on gross. I went to buy a new set the other night and I had no IDEA there were so many varieties.
What kind of pans do people here like?
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