If You’re Searching for a New Skillet, Consider Stainless Steel
Key takeaways
- More than in other sections of cookery, there is a continual quest to find the best one, or at least the best one you can afford.
- At the Mall of New Hampshire in the 1980s, I remember watching a miraculous cooking-store demonstration of omelettes effortlessly sliding out of a Teflon pan.
- All this time, stainless-steel pans have been waiting in the wings.
Why this matters: a development in AI with implications for how people work, create, and decide.
Hestan’s stainless-steel Pro Bond Luxe skillets were among the best we tested.Courtesy of Hestan Comment Loader Save Story Save this story Comment Loader Save Story Save this story If you'll excuse the pun, skillets seem to always be a hot topic.
More than in other sections of cookery, there is a continual quest to find the best one, or at least the best one you can afford. I've seen cycles of fetishization come and go for copper, cast-iron, and carbon steel.
At the Mall of New Hampshire in the 1980s, I remember watching a miraculous cooking-store demonstration of omelettes effortlessly sliding out of a Teflon pan. Then, only a few years ago, the industry pretty much dropped the whole Teflon category like a hot potato due to the pans’ propensity to give off harmful fumes if they get too hot. Less durable ceramic immediately filled the void, and we're already realizing how quickly it can lose its nonstick magic.