Scanpan Professional 9.5-Inch Fry Pan

[d_r]

@fredtal

Been a few years but I’m transitioning to SS, oil and butter make them non stick, no rust and clean up easy. Only issue is that my old cast iron pans last hundreds of years and I’m too cheap to just replace them.

We have a full set of All-Clad and it is great for things like sauces, but nonstick it is not, and for any sauteing where the Maillard reaction is an important flavor component your cast iron will be miles better.