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by aceazzameen
1411 days ago
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+1 for carbon steel! We switched our teflon pans to carbon steel about 5 years ago. Mostly because I was tired of replacing scratched Teflon every so many years (cost and waste) on top of the health implications. We own cast iron too, but the carbon steel and stainless steel pans do the bulk of our cooking just because they're lighter. It's one of my fav kitchen purchases. The only annoyance was getting the beeswax off the pans on the first day. |
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