Equipment
Cast iron, stainless steel or nonstick: which pan should I use?
The short answer. Use cast iron or stainless steel for browning and pan sauces, and nonstick for eggs and delicate foods.
Cast iron holds heat well and is ideal for searing and baking. Stainless steel browns food and leaves fond for pan sauces. Nonstick makes omelets and soft scrambled eggs easy but should not be heated empty or on very high heat.
A 10 to 12 inch cast iron skillet covers more recipes than any other single pan.
Where it shows up in our recipes
Question
How do I keep cast iron from rusting?
Dry it right after washing and rub a thin film of oil over it.