Quote:
Originally Posted by 17thAndK
Cast iron is great if you'll be running the chuck-wagon on a cattle-drive. A more modern and well-rounded chef would be apt to prefer some nice upscale All-Clad cookware in his own kitchen. Perhaps not at work due to the wear-and-tear and potential theft factors. .
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While an old thread....I'm quoting a post from '17...the subject is timeless.
I bought an All-Clad D3 Stainless non-stick 7" roughly a year ago, used. They ain't cheap. I use it not quite daily, and rinse with a sponge. Still going strong, therefore for my use case cooking for one it's a great solution. Wouldn't go near it with a scratchy pad or use any but plastic/rubber spatulas to keep it abrasion-free as much as practicable.
So: as always, quality trumps re-buying the same thing over...and over...ad nauseum.