I'm getting away from nonstick pans, and I'm wondering what, if any, differences there might be between these two types. I would like to get a large pan - maybe 14 inches so I'm guessing that one of the main differences will be weight. Any other things I should think about? I do have a 9 inch cast iron as well as some Le Creuset
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)