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GunsOfBrixton
911
May 16, 2018
A year ago I would have said cast iron hands down. But then a thrift store find of a couple of high quality copper-clad stainless pans came along, and now I'm torn. I use both regularly, with great results, but since the OP asked for most versatile - I'm leaning clad stainless. The lighter weight and faster heating are a slight edge over the invincibility and beauty of the cast iron.
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