You're viewing a single thread.
I've stopped using cast iron after some experimentation. It has some uses, but none of which can't be done equally well in a stainless steel or carbon steel pan.
I find these respond to temperature changes better and so are easier to control. My big iron pan also doesn't heat evenly enough, so extra care is needed to cook things consistently if it spans a wide area of the pan.
I think the best place for iron cookware is for oven pots, not for hobs and frying.
I've only found 1 carbon steel pan i actually like (and I love it) due to the crappy thin flat handles most of them have that hurt to hold. Bit pricy tho:
That is beautiful. I am now in the phase of convincing myself not to buy it even though it's obviously only going to end one way...
The handle is so nice. I didn't know the Deep varient of it existed until after i got mine, and i think i might've liked that better. I got mine on a sale at an in-person cookware store which knocked a good $100 or so off.
They have/had a hammered (flat-bottom) Wok, but the handle was awful and flat, and way too tall above the pan.
Damn.