I'm looking to ditch my non-stick frying pans. I'm getting to intermediate stage cooking.
I've done a little research and see the best way is to replace with 2 types of pans - stainless steel and iron (De Buyer Mineral B) the later to be used for eggs after seasoning and the ss to be used for everything else.
Does this make sense? Will the SS be better for certain foods than the iron pan? or will I be able to get away with the iron pan for all frying/sauces
Thanks in advance.
Edited by leejayd - 12/29/12 at 1:22pm