CookwareFilter: What's your favorite way to fry?...
I have always used teflon-coated pans for stovetop cooking for its non-sticky-ness. But recently we had to throw a pan away because the teflon was flaking off (definitely not something I want to be eating). Instead of going out to buy more, and because I ran across this thread on cast iron
, I am wondering, MeFi Chefs extraordinaire...
What is the best stovetop cookware material?
We cook with gas.
Generally we stir-fry things like eggs, tofu and lots of garlic & veggies.
We usually keep our actual cooking time under 15 minutes, so if the cookware suggested takes longer or shorter, please mention the benefits or tradeoffs for the spent or saved time.
And though we need to keep this affordable, ie. would not be able to pay $100 for a pan, I would love to hear about any cookware that really conducts your fire!