Novice needs advicewhen is Le Creuset, SS or Lodge appropriate?
I am a novice cook (thatÂs being generous) who has recently started to really like cooking.
I currently have a Lodge 12in skillet that I use exclusively for searing meats like steak and pork. I have non-stick cookware which needs to be replaced as the coating is now coming off.
As I look at cookware, there are a lot of proponents of cast iron, Le Creuset and stainless steel clad cookware. What type is good for what?
Here is what I already know:
Stock pots/boiling water = cheap stainless
Searing on high heat = Lodge
Eggs = Non-stick
Other than this, as I look to replace my non-stick cookware, what should I be looking for? Most of my cooking is on the cook top (an electric smooth top).
Thanks in advance for your advice.