SS

[Anonymous No.9955545]

Anyone else use pretty much nothing but stainless steel?
I have an all stainless steel collection and one cast iron pan.
I dont eat eggs and cook almost everything in a lil avacado oil.
Nothing sticks.
It can go straight from stovetop to oven
You can use metal utinsals
Scrub the fuck out of it if need be
I dont understand why youd want much of anything else.

[Anonymous No.9955551]

Because I do eat eggs

[Anonymous No.9955556]

>>9955545
>Nothing sticks
Just to clarify, nothing sticks unless i want it to. Meat sticking to a pan results in great pan sauces.

[Anonymous No.9955567]

>>9955551
So every now and the you break out the non stick.
But most of the time its SS, right?

[Anonymous No.9955584]

>>9955551
Btw ive cooked eggs for my wifes sons mothers husbands wifes son in stainless steel without said eggs sticking.

[Anonymous No.9955594]

I have all stainless steel too, except:
My carbon steel egg pan
My cast iron skillet that I use for roasting
My cast iron enameled dutch oven
My cast iron dutch oven used for bread baking
My earthenware/pyrex baking dishes
...

[Anonymous No.9955599]

>>9955567
Well, yeh. Or the cast iron for fish and steak.

[Anonymous No.9955949]

>>9955545
>pans

[Anonymous No.9956031]

>>9955545
Yeah, mostly SS. I also have a steel lined aluminum stock pot, a couple non-stick, several cast iron, and , a giant aluminum braiser which I sometimes use on the stove top (and several stoneware and glassware, but I assume you mean stove-top, not oven cookware).