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Jbabo
7
Jun 23, 2018
Definitely a multi layered copper stainless clad. Only because you can't simmer or even really cook anything acidic in a carbon or cast iron pan. Then non-stick pans are super temperamental in my opinion. Even with the greatest care they will become scratched and no longer non stick. As other people have mentioned they also don't do great with high heat and often can't be thrown in the oven to finish. But no matter what you get get something with a well riveted or welded handle that is metal. In my experience you also don't need a ton of different sizes.
EZ_living
211
Oct 7, 2018
JbaboRe: nonstick...
Boy, you can say that again. 4 months ago I bought myself a new nonstick pan and set out to treat it like a baby.
Never once has the surface touched metal. I cleaned it with running water, soap, and a gentle caress with a kitchen towel. I stored it hanging from its own hook with no other pans on a 1-foot radius.
And yet still: scratches! It boggles the mind.
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