Hi all.
I've been looking forward to picking up carbon and stainless pans to augment my ceramic coated frypans.
I was hoping for a general guide to help me with choices. For instance, what type of cooking methods or foods for which pan, might help me determine the best sizes. In past I have picked up 6, 10, and 12" on the heavy bottom Aluminum nonstick. But as I realize I'm not happy with these due to the methods I employ, I plan to pick up a carbon steel sauté pan for eggs, searing and roasting fish, and not sure what else.
I like searing meats and using the fond to create sauces but it looks like I may want stainless for that due to using acidic foods or deglazing alcohols?
Was hoping Jacob would post a video on this topic (hint hint). this is exactly the kind of topic I enjoy learning professional tips on.
Thanks all.