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Gotta be my cast iron pans.
But for the unexpected item I can no longer function without: it’s the boiled egg slicer.
I have to agree with cast iron pans, especially old ones. They're versatile, durable, and I don't have to worry about Teflon flaking off.
I've heard carbon steel is great too, but I love the properties of cast iron so I don't feel the need to get anything else.
Ditto. I love cooking with my cast iron, best pans I've got. The carbon steels were super nice too, but I liked the raised edge design of my cast iron just a little bit more!
Carbon steel is great, but honestly the main advantage over cast iron is weight and that most modern cast irons (I'm looking at you lodge) have a surface that is a lot rougher. Neither is better than the other, but those differences can make some difference in what you're trying to accomplish.
Also, and this is very personal experience and could very well be that my seasoning on the lodge I have is not great, but I find that I can stir cook some tomatoes on carbon steel and the seasoning remains great, but I get a metallic taste when doing the same on my cast iron.
They’re just good pans. They’re not that hard to take care of, though I screwed one up by blitzing it to 600F on the BBQ by accident, but I’ve pretty much cleaned it up and it’s back to normal rotation.
Even my expensive non-stick flakes. It’s inherently disposable.
I miss my cast iron. Got a set of rusty saucepans and a rusty frying pan in a garage sale about forty years ago. Scrubbed and cleaned and seasoned them and used them to feed the family, took some camping and cooked over a campfire, they were so durable and reliable. Gave them away a few years ago when they got too heavy for my arthritis to be able to handle them.
Sorry to hear about that, have you considered getting some Carbon Steel? They're thinner and therefore lighter but have very similar performance and characteristics
Thank you, I’ll go looking!
Recommend the brand Merten & Storck as they’re very light and fairly inexpensive. I’ve also used fancy French pans like DeBuyer and they’re much thicker, nearly as heavy as cast iron.
I love my "As Seen on TV" egg cooker. Up to 14 perfectly boiled eggs every single time with minimal effort.
So what do you use this for? I mean, what do you use the egg slices for?
I put them on salads and toast