Steve Kroll
Wine Guy
Like others, I have a mix of cookware that I use. Some SS, cast iron, enameled cast iron, non-stick, and even a few copper pans.
But the real workhorse in my kitchen is a French-made carbon steel skillet I purchased earlier this year. When I bought it I thought it wouldn't see much use, but the more I use it, the more I like it. In fact, I use it so often that it pretty much lives on my stove top. I usually just wipe it out with a paper towel when I'm done cooking and it's ready for the next use.
I find that it's every bit as versatile as cast iron, but is lighter weight and heats up quicker.
But the real workhorse in my kitchen is a French-made carbon steel skillet I purchased earlier this year. When I bought it I thought it wouldn't see much use, but the more I use it, the more I like it. In fact, I use it so often that it pretty much lives on my stove top. I usually just wipe it out with a paper towel when I'm done cooking and it's ready for the next use.
I find that it's every bit as versatile as cast iron, but is lighter weight and heats up quicker.