Password Login Cooking Note Editor Editing note: pans Back to note Title Description Slug Markdown Content Trying to figure out how to take our pan collection to the next level and enable even more recipes and experimentation. Non stick? Most of what I'm reading points to non stick teflon pans being bottom tier except for frying eggs. Ceramic non stick is also out there but neither last that long. ## Materials - Cast Iron - Gusseisen - carbon steel - Kohlenstoffstahl - Schmiedeeisen?? wrought iron low carbon steel - stainless steel - Edelstahl - Aluminium Most come plain or teflon lined but anondized is best. Go for thick pan to ensure good thermo properties. - copper [pfannen material](https://pfannenhelden.de/pfannen-material/) [Common Materials of Cookware](http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware) [understanding stovetop cookware](https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/) ## Shapes    ## Wishlist: - ✅ [Cast Iron Skillet](/notes/cast-iron-skillet) - ✅ [Carbon Steel Griddle](/notes/carbon-steel-griddle) - Carbon Steel Wok, stove top compatible - ✅ Silicon spatula, as to not hurt cast iron or carbon steel pan - ✅ [Saute Pan](/notes/saute-pan) ## German keywords pan: Pfanne cast iron : Gusseiserne carbon steel: Kohlenstoffstahl baking pan: Backblech Tags Save Loading... Image Service Image Alt / Caption / Title Upload