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…
I think previously I used too much heat and before the pieces could be turned they were already burned. Now with my new carbon steel pan I use lower heat and let food sit for a while and it works great!
Yeah, for heat I pretty much never go over the middle (medium) setting on my stovetop unless I’m boiling water or trying to make a resto style stirfry. I pretty much treat medium as my highest setting for virtually all of my stovetop cooking.
How does carbon steel compared to stainless steel would you say? I don’t really have any complaints about stainless if it’s oiled and preheated properly.