Say I want a new 10”-12” frying pan that I can pan colour (for example) a poussin on an induction hob before transferring the pan to the oven. Say further that I want a good, rich fond - and that I can then make a decent pan sauce with low levels of stick. Say I’d like to be able to do a tarte tatin in the same pan.
Do I go for cast iron, say a Solidteknics aus-ion? A stainless steel ply, say an All Clad, or a Mauviel M’Cook, or a Vollrath? 3-, 5-, or 7-ply? Carbon steel, say De Buyer, or Lodge? Or a ceramic non-stick, say a Scanpan CTX?
Amongst the piss-taking, who knows - I might get a sensible answer or two!
Do I go for cast iron, say a Solidteknics aus-ion? A stainless steel ply, say an All Clad, or a Mauviel M’Cook, or a Vollrath? 3-, 5-, or 7-ply? Carbon steel, say De Buyer, or Lodge? Or a ceramic non-stick, say a Scanpan CTX?
Amongst the piss-taking, who knows - I might get a sensible answer or two!