which utensil is best for cooking - #36658
I am in a bit of a fix here. Recently, I've noticed some differences in how my food tastes and I've started to wonder, which utensil is best for cooking my meals? I mean, I always used stainless steel pans, but after chatting with a friend, they suggested I try cast iron since it’s supposed to be so great for flavor and cooking. But then, I noticed using a cast iron one tends to stick if I don’t season it properly, and I really don’t want to deal with that hassle every time! Also, I bought one of those non-stick pans thinking it's going to save time with cleaning up, but they say those can release toxins if they get too hot, which freaks me out a bit. I’ve even tried cooking in clay pots since I heard they retain heat really well, but I keep worrying if I'm using it correctly and would it be better than the metal ones? Honestly, it’s all so confusing, right?! Different foods seem to act differently in each too – like, my stir-fries seem soggy in the non-stick, while my curries don’t seem to develop the same depth in stainless steel. I just want to know, which utensil is best for cooking in a way that's not only safe but brings out the best in my food? Any thoughts or experiences you all have would really help me out here!
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