Hi all,
Wondering what people have found to be the best skillet (manufacturer, era, etc) for cooking. I realize this is a personal preference, but am curious nonetheless. Or do people have different favorites for different types of food? I ask because I only plan to buy pieces that I actually cook with, and want to get the most value for my money. Originally I was just looking for the lightest pieces, but I've also read in a couple places that really light pans don't retain heat as well because their walls are so thin, so maybe there's a sweet spot in the middle? Would love to hear everyone's thoughts.
Dave
Wondering what people have found to be the best skillet (manufacturer, era, etc) for cooking. I realize this is a personal preference, but am curious nonetheless. Or do people have different favorites for different types of food? I ask because I only plan to buy pieces that I actually cook with, and want to get the most value for my money. Originally I was just looking for the lightest pieces, but I've also read in a couple places that really light pans don't retain heat as well because their walls are so thin, so maybe there's a sweet spot in the middle? Would love to hear everyone's thoughts.
Dave