Answer
Jun 06, 2025 - 04:31 PM
The material of a fry pan affects its durability, heat distribution, and maintenance. Carbon steel, like in the Matfer Bourgeat 11 7/8 in., is durable and becomes non-stick with seasoning. It is the best choice for searing meat and is versatile in many other applications, but carbon requires more care than stainless steel cookware as it must be seasoned after each use. Ceramic non-stick, as used in the Demeyere Alu Pro 8 inch or the Scanpan Pro 11 inch, offers non-toxic, non-stick properties. These pans are great for eggs and are easy to clean, but they cannot be used at high heats. Options vary widely. The best cookware set includes stainless, non-stick and carbon pans as each has their own important place in the mise en place.
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