Get a Cast Iron Fry Pan.
The only exception to this rule is if you don't have an oven or a friend/ neighbor who would lend you their oven for a few hours per year.
Why You Should Get a Cast Iron Fry Pan:
- The NYTimes agrees with me.
- Because they last forever, you can use your grandparents' fry pan and your grandkids can use yours.
- They don't have aluminum, so you don't have to worry about their giving you Alzheimer's.
- They distribute heat way better than your average fry pan. Your cooking will become more impressive.
- You can stick them in the oven.
- They are super-easy to clean with a rag or a Dobie pad. You don't need to soak them. If the non-stick quality comes off because you soaked them or scrubbed too hard, no problem! Just season them again and you're ready to go.
- Maybe they don't look pretty, but they do look rustic and authentic. They will always look timeless.
- It is nearly impossible to destroy them. George and I have done very bad things to them and they survived.
- They are inexpensive. As in, a 10" skillet with lid is $40.
- They are made in the USA.
- They stack more easily than woks.
- You can use any utensil on them that you want! No more melting plastic spatulas.
- If you are iron-deficient, these might be just what the doctor ordered.
George and I have used all sorts of non-stick or fancy Le Creuset fry pans and there is absolutely no question in our minds that cast iron is the way to go. So go out and get a set!