Trying to rid myself of Teflon and micro plastic junk. Hit me with your best. All Clad D3 vs. All other recommendations for light duty home chef
Trying to rid myself of Teflon and micro plastic junk. Hit me with your best. All Clad D3 vs. All other recommendations for light duty home chef
All-clad is nice, but the $150 Tramontina set (on sale) from Costco is going to be 93% of the same experience… IMO
Get a Le Crueset enameled cast iron dutch oven. That’s BIFL and you will use it a lot.
I suggest at least 1 carbon steel pan - De Buyer or Matfer, probably the 9.5 inch. This is your workhorse. Carbon steel is more versatile IMO than cast iron.
Personally I’m fine with Lodge cast iron for a 12 inch. I use this often for smash burgers or a big stir fry. Lodge doesn’t make the smoothest or best cast iron pans but they are great with a little work, and will last forever like any other.
Keep one 10 inch nonstick. Use it rarely, like for eggs and stuff.
I have a similar tramontina set from Sam’s club that includes an extra 12" skillet. Absolutely worth the price twice over and it would be my suggestion to anyone looking for a stainless set. I use all of the pieces and an equivalent allclad set would be well over $1k. I also use a 10.5" lodge cast iron, a 12" nonstick from tfal, and a le creuset dutch oven.
The Matfer carbon steel pan is America’s Test Kitchen’s recommendation. I have one and it’s a good pan. Idk if Test Kitchen would still recommend it, now that they doubled the price after the review by ATK, but it’s still a solid choice. I like that the carbon steel is lighter, heats up faster, and requires less heat.