Using my new-ish carbon steel pans and liking them. Thinking about what my ideal fry pan would be. Here's a summary of what I like and don't:
- Generally dislike cooking on stainless
- Don't use non-stick
- Don't care for cast iron
- Don't like cooking in aluminum (health concerns, pans tend to warp)
- Do like carbon steel
- Do like my copper pans, not crazy about the SS lining, too expensive
Aluminum has similar cooking properties to copper, but there may be a health risk and the pans are generally not well made.
So the question is, why does all cladded cookware have SS on the cooking surface? Is it not possible to make an aluminum exterior cladded to 1mm or 1.5mm of carbon steel? For me, this would be the ideal fry pan, assuming the aluminum was thick enough to not warp.
Edited by dario - 5/1/13 at 12:00pm