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.
Shop the Story
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.
Laurgolis made a wise move and the tapped into collective Food52 wisdom bank before selecting an everyday skillet for frying, simmering, and sautéing:
Going with one solitary pan is not easy -- most had two standbys: a cast iron pan and a non-stick skillet.
The crowd favorite without a doubt was cast iron. Recently, the community offered wonderful advice on how to care for your cast iron (with bonus tips for where to scour for the best pans).
ChefJune interjected that any good pan should be non-stick if you heat it correctly.
Rhonda35 shared the brilliant tip to make sure larger pans have a small handle on one side to make for easy transportation. (We've all been guilty of a risky stove to sink pan transfer!)