Anonymous wrote:All you stainless steel fans- was it tough to go from nonstick? I just imagine stuff sticking all over the place. Or do you use lots of oil?

Not that tough. The trick is to heat it dry, then add the oil/butter. I don’t use a lot of oil/butter for most things. Scrambled eggs would be the exception! But I find that if I babysit the eggs and make sure they don’t cook too quickly, they don’t stick too badly.

Steel scrubbers and Barkeeper’s Friend are excellent for cleaning caked-on messes, when they do occur.

Wok, lightweight and non sticky(buy the ones already seasoned), and so easy to clean. I stopped using my cast iron and all clad after I got the wok.

I use cast iron. The only item I cook in my All-Clad pan is eggs.

I use Le Creuset and some random All-Clad pots. I have induction so the extra seems to help with vibration that some complain about.

As for sticking, the cast iron just needs to be hot enough with a little oil before starting. Sticking usually means too cold.

All you stainless steel fans- was it tough to go from nonstick? I just imagine stuff sticking all over the place. Or do you use lots of oil?

Anonymous wrote:Stainless steel or ceramic are my go-to.

Same here. I buy Le Crueset off facebook marketplace or at the outlet. Stainless for frypans.

I got 3-ply tramontina set from Costco, it’s great.

Sur La table for a carbon steel wok.

I have one stainless steel and one cast iron.

Cast iron helps you add iron to your diet.

I also use stainless steel.

I just got a new set of Stainless Steel pans and they are working out well.

Stainless steel or ceramic are my go-to.

The wok I’m currently using is made of lighter weight case iron, it’s the only one I could find without chemical coating and it’s no stick after trying several different woks.

https://a.co/d/cSTNPjU

No teflon or other coating that comes off, no poisonous substance etc.

I would want a wok for stir-frying, a kadahi for deep frying, a pressure cooker, pans and sauce-pans etc.