I have a stainless steel pan which works great to fry most veggies, but I can’t manage to cook tofu, tempeh and meat alternatives in it. They just stick too much, no matter how much oil and patience I try. Then I have a non-stick pan which is kinda old and it needs to be replaced.
What do you use? I think about getting a cast iron or carbon steel pan, but I don’t know how well it will work and if it’s worth it…
debuyer makes some lighter carbon steel pans that are easier on your wrists compared to cast iron tanks ☞ https://www.debuyer.com/fr/454-cuisson-acier
we use stainless, carbon and cast iron. Don’t torture yourself with cast iron unless you want a workout too while cooking.
I bought a de buyer mineral b in the end and i’m quite happy so far!
🤜🤛