Which kind of pans do you prefer cooking with (non stick, stainless, cast iron)?

STAINLESS EVERYTHING! Cast iron is too heavy for me and stainless is so easy to clean. I still have 1 non-stick pan and 1 non-stick wok, but I hope to replace them in the future!

stainless cuz it's not heavy, doesn't get scratched easily, and can go in the dishwasher

I have basically every type except non-stick, but they all have different uses:

• seasoned cast iron
• enameled cast iron
• carbon steel, wok and frying pan
• stainless lined copper
• tinned copper
• stainless stock pot

The seasoned cast iron is a great all around, as is the carbon steel, but the material I love the most is copper. Tinned copper is as close to non-stick as I've ever gotten, a tiny bit of fat or oil is enough to make those pans slick.

I make French omelettes in stainless lined copper every morning, and they just slide out effortlessly. I don't even need a tool to help roll the eggs, literally just the pan and a little technique.

If I could only choose one pan, I guess it would have to be the seasoned cast iron since it'll do most things well enough. But my favorite is the stainless lined 11" Mauviel copper frying pan.

Also, I'm not a big fan of the Leidenfrost effect as a test for whether eggs will stick to stainless surfaces, an opinion that will likely garner some downvotes. I know my pans use atypical materials, and I cook with gas (which gets a ton of hate) but I can start scrambled eggs in a cold stainless pan and they'll slide right out, with cleanup consisting of wiping the pan out with a paper towel. IMO unless you're frying eggs, the temp to get to Leidenfrost is far too high for cooking eggs.

If I had unlimited money I would replace every piece of cookware I own with really nice carbon steel besides the sauce pan which would be copper.

A big heavy piece of cast iron. It just works, cannot be damaged, and needs maintenance only once every 3-5 years.

Depends on the application: Steaks - carbon steel Sauces and the kind - stainless steel all clad Low and slow meat roasts - enameled cast iron Stir fry - stainless steel wok

Carbon steel. You should season it like cast iron, but it is not as heavy.

I also have a hexclad knockoff I got on Amazon. Works pretty well.

Cast Iron, durable, cheap, holds heat, its predictable to cook on.

i only have a full set of pfas nonstick, and in general they work really well for general needs. i would love to have different a different material for steaks, kebabs, & stir fry, but i guess the thin aluminum will have to do for now.

the best part of non-stick is the cleanup, so i will probably regret my words of want when cleaning the other materials for the first time