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Food, Cooking, and Restaurants
Reply to "Let’s talk cookware "
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[quote=Anonymous]It depends on what you are cooking, and what feels comfortable. I find that a good quality stainless steel skillet (like all-clad) can do almost everything cast iron can do -- the only problem is the way food sticks to stainless steel. If I were restocking my kitchen, I'd focus on stainless steel and carbon steel for nonstick applications, as carbon steel is lighter than cast iron. I tend to want space when I'm cooking, so I go for 12 inches rather than smaller sizes. I don't cook many sauces so I don't need a saucier. I used to use my Dutch oven for soups, but now I just do them in my instant pot, so the Dutch oven is used for bread making.[/quote]
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