What type of pan is best for lazy cookers?

So essentially I want to buy one pan, I don’t want to care about what utensils I use in it (metal, plastic, or wood), or what I cook in it, and I want to clean it easily by just putting some soap on it, using the rough side of a sponge and drying it off and tossing it back in the cupboard.

Ideally, I’d also like this pan to last longer than 2-3 years.

So overall I am thinking I want enameled cast iron because it seems like it could take all of that but then I recently read how you don’t want to cook something like eggs or fish in it because they’ll stick.

The other bit I’ve seen is just buying a coated non-stick pan of any sort but be prepared to throw them away in 1-3 years and don’t use anything metal in them.

Should I just buy enameled cast iron and cook whatever I want in it? Should I buy multiple types and cook different things in them? Should I just stick with non-stick?

Overall, I am a very novice cooker who simply cooks for a family of 4. Typically using something like everyplate. I’m not looking for fancy but I am looking for “buy it once then use it until I die with low maintenance.” I essentially want the Toyota Camry of cookware. Reliable, low maintenance, not going to win any cooking contests.

Any suggestions?

Thank you.

jordanlund,
@jordanlund@lemmy.one avatar

One pan to rule them all, eh? ;)

That’s the Bialetti Impact covered Saute Pan.

a.co/d/bfbwppG

It’s non-stick, but with a micro divot texture, so it’s safe for metal tools (still a bad idea, get a silicone set).

youtu.be/30CdnBWuOpc

Oven safe to 400° F. You can pretty much cook everything in it. If you need more versatility, they have an entire set for around $100, but this pan is NOT included in that set.

a.co/d/d9XOJRS

It’s deeper than a fry pan, and it has a support handle and a lid.

It basically does everything those infomercial pan sets say they do, except Bialetti is a known and respected brand.

My personal preference is Le Creuset enameled cast iron, that’s my go-to. Not everybody can afford it. IIRC Bialetti Impact does NOT work with induction stovetops because it’s aluminum. Electric and gas only.

If you have an induction range, look at the Bialetti Sapphire deep saute pan:

a.co/d/ejAv6DY

Same deal, deeper than a fry pan, and it has a support handle and a lid.

MJBrune,

Looks great but does the non-stick coating mean that it will wear off in a 1-3 years and need to be replaced?

jordanlund,
@jordanlund@lemmy.one avatar

It’s not a traditional non-stick coating. It’s created by firing micro pellets at the aluminum to make wee indentations all over the interior surface. There isn’t anything to peel off like Teflon.

Still, I wouldn’t use steel utensils. Scratches won’t do you any favors. Get a good silicone, bamboo or wooden set.

MJBrune,

Interesting, that might be the pan I end up with. The other recommendations are getting a carbon steel and stainless steel pan and using one or the other depending on the dish. Carbon steel and seasoning always make me worried I won’t use it enough. Especially if it’s not the one pan I use like every day.

jordanlund,
@jordanlund@lemmy.one avatar

The Bialetti doesn’t need seasoning and enameled cast iron doesn’t either. You get the benefits of cast iron without the hassle. It’s heavy though.

The one thing to be aware of is there are 2 kinds if enamel, black and white, and they do different things:

lecreuset.com/…/differences-between-sand-and-blac…

cleverusername,

Good quality stainless steel with metal handles, nothing to wear out, indestructible!

MJBrune,

I cook a good bit of fish in my pans. I’ve read that stainless isn’t great for delicate things like that. Do I just need to butter/oil it up before cooking something delicate?

Hillock,

I got rid of all my non-stick pans and almost always use stainless steel. I still have one ceramic pan.

Fish isn't a problem, I cook it a lot too. The first few times it might stick but once you got used to it, it's easy. The important part is for the pan to get to the right temperature and for you to not trying to flip the fish too soon after placing it in the pan.

The only thing that's actually difficult are sunny side up eggs. I just can't get them to work for some reason. Scrambled eggs and omelette work perfectly fine though.

Cleaning them is also much easier than I thought. Just don't let stuff dry in them and they are as easy to clean as other pans. But unlike other pans even if things burn and really get stuck you can still clean them fairly easily. Just let it soak in warm water for a few hours and then you can scrub them clean with stainlesssteel sponge. It might require a little bit more force but since you don't have to be careful it's less frustrating. If something ever got stuck in my non-stick pan, it was the worst.

And being able to just stick the entire pan in the oven is such a convenient thing.

FZDC,

I’d argue the opposite.

Because you can use metal utensils on stainless, that means that an ultra thin fish spatula is an option when you’re cooking something delicate. Silicone or wooden utensils tend to be too thick and clumsy for working with anything delicate.

Anabriated,

Stainless steel is not forgiving for delicate proteins, but it’s not impossible. Oil coverage and temperature control will get you most of the way there. Being patient and waiting for the fish to release (without overcooking) is the tough part.

altima_neo, (edited )
@altima_neo@lemmy.zip avatar

Cast iron is definitely not the best for lazy cookers. Mine always started to rust after a while. They require a lot of babying to keep them seasoned.

Personally, I like having a regular old carbon steel pan with no non stick surface. A decently sized one so I can meal prep for the week. I can set it high to sear, I can use metal utensils on it. Works great for most of my cooking needs. Clean up is as easy as soaking it for a minute and hitting it with a brush or scrub sponge, with the occasional barkeepers friend to bring back the shine. Its a workhorse of a pan and pretty bulletproof.

The only use for a non stick pan is for frying eggs, and I can usually accomplish that with a cheap non stick pan for $20. Mind you, this pan is ONLY FOR EGGS. I never use it for anything else, or else the non stick coating will wear. I generally hate using non stick pans for other stuff, as you cant crank the temperature very high to sear stuff or to reduce liquids, or else youll damage the coating.

Enameled cast iron is nice, but its also pretty fragile in that you have to baby it so you dont chip the enamel. You cant get it too hot or youll scorch the enamel. Cant go in the fridge, or the uncoated edges rust. Its very heavy. Its more of the kind of pot youd buy for specific use , like making a stew or something that needs to go from stove to oven and retain its heat and moisture.

So tl:dr get a carbon steel pan with no coating, and a super cheap non stick for eggs. Those two pans will do most of what youll need.

MJBrune,

interesting, from what I am reading, carbon steel is great for a seasoned pan that will be non-stick once you break it in. Stainless steel might be the way to go for a general-use pan that can be used in the oven and to have a smaller carbon steel pan that I occasionally use. Although I always worry about not using a seasoned pan enough.

PiecePractical,

Seconding the notes in enameled cast iron. I have some and I love it to death but it’s not great as general use, is nothing resembling non-stick and most importantly for OPs question, it’s fragile as glass (because it’s literally covered in glass). Metal utensils will lead to scratches and chipping of the enamel and once the enamel chips, it’s trash unless you want to risk having glass in your food.

I’m also curious about your carbon steel though. I was under the impression that carbon steel pans were nearly as fussy with seasoning as cast iron. Is that not the case?

furrowsofar,

Cast iron should not be rusting if you have it seasoned. You never wash these shorts of pans, well not with soap anyway. So I am not sure what care your talking about. You just use it and use it. Maybe I am missing something.

shanghaibebop,

I find cast iron to be a bit heavy for everyday use, carbon steel gets you most of the benefits while giving you more flexibility on the weight.

The only thing I use my non stick for is omelette dishes mostly because it’s much easier to fold French omelet when you can lift the pan easily with 1 hand.

MJBrune,

I was reading that while cast iron when seasoned and broken in isn’t good for eggs, carbon steel seems to be great for eggs after it’s seasoned. I don’t know how heavy either really is though.

IvyRaven,
@IvyRaven@midwest.social avatar

You could buy a more traditional metal pan like you see in professional kitchens. Non-stick has a lot of issues and some of those are also present in coated cast iron.

One of the main things no matter what kind of pan you use is to use oil and an appropriate temperature. If your heat is too high it’ll make it harder to flip or move anything in the pan. Even a non-coated cast iron can be used if you use oil and a middle temperature heat.

al177,

Plain cast iron. Once it’s been broken in it’s mostly non-stick. To clean, scrub with a nylon scrubber or sponge without using soap and the coating will last.

TheBenCommandments,
@TheBenCommandments@infosec.pub avatar

Soap these days doesn’t contain lye, so it doesn’t strip off your hard earned seasoning. Use soap on your cast iron cookware people.

apis,

Can bung them in the dishwasher, no problem.

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