There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: We'll help you avoid pan regret.
A pan is not an expendable accessory in your kitchen -- it's not like having a dull peeler, or a flimsy spatula -- it can make-or-burn a meal. If a pan isn't up to the task, you could end up with less than perfect scrambled eggs or an overly-browned frittata. So how do you select the perfect pan? Do you prefer stainless steel or cast iron? Does it include the environmentally controversial non-stick coating? If you're not strategic when choosing a pan, you could quickly find yourself wishing that you went with a different option.
What pans have you found most success with? Do you get different results based on the pan? If you were forced to only have one pan in your kitchen what would it be? Tell us in the comments!
Photo by Nicole Franzen