this post was submitted on 13 Oct 2026
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Carbon steel is pretty nice. It has similar characteristics as cast iron but weighs a lot less. Ceramic coated is good for when you’re cooking acidic foods. I use stainless for things like soup or oatmeal or pasta. Cast iron for eggs, pancakes, meats. Got rid of all the Teflon coated stuff ages ago. Still have to get rid of all the black nylon cooking utensils (often made with recycled plastics of questionable origin).
Edit: a word