Anabriated, 9 months ago (edited 9 months ago)

Stainless steel, flat-ish bottom, tall curved (wok-like) sides, all metal. Something like this mf: m.media-amazon.com/…/81O93YXWJ-L.

you can:

• pan fry
• stir fry
• stew
• throw it in the oven for roasts
• soup in a pinch
• use it on every kind of stove top

care:

• minimal
• steel wool and scraping is a-okay if it gets nasty!

downsides:

• you’ll never have a good time frying wet starches like noodles without some serious oil
• your first 4 attempts at pan fried fish will inevitably result in destruction
• fried eggs are gonna be tough

quirks:

• heats and cools very quickly, so you’ll have to break some habits if you ever expand your cookery collection with carbon steel or cast iron