Carbon steel is amazing - durable self repairing non-stick surface that after the inital seasoning is trivial to maintain: wash the pan with a brush when its still hot without any detergent - cleans in seconds.
Cast iron is good too but takes longer to heat the pan.
You only have to look in any professional kitchen - they don't use non-stick pans.
Cast iron is good too but takes longer to heat the pan.
You only have to look in any professional kitchen - they don't use non-stick pans.