/ck/ - Food & Cooking

>>16869873

I'm the same guy you replied to, and me vouching for them might not mean much, but in addition to the D5 I talked about I also have a D3 12 inch skillet. When its comes to the D3 (the 3/5/7 refers to how many layers it has), I didn't think the All Clad D3 was any better or worse than my $50 Calphalon tri-ply. Theres an obvious noticeable difference between the two All Clads I own of course, due to weight, but if price is your main concern I would choose a well known medium quality brand like Cuisinart or Calphalon and use that. Don't cheap out with some Ikea level shit, no matter how much some anons shill it, at a certain point you get what you pay for.

>>16624948

Cast iron has a time and a place. I have two bare CI Lodges, and multiple Le Creusets. If you're a poorfag, bare CI is fine but once you start making that paper, enameled Cast Iron like LC or Staub is far superior.

Obviously, CI isn't for everything though, there's a reason you should also have multi-ply stainless steel as well.