I am a cookware minimalist. Whenever it comes to everyday cookware, I have one cast iron deep skillet, a soup pot, and one saucier. I have a couple of other pieces that I almost never use- a CI skillet that’s way too small, and a SS wok.
That cast iron skillet is a workhorse. But I’d add another piece that I can use alongside with the CI deep skilllet, to speed up cooking.
I am not a big fan of spending time scrubbing and maintaining my pots and pans, so copper is out. As I already have CI and its weight, CI is out. Since CI and carbon steel is somewhat similar, its out. I don’t do teflon. My gas stove has low BTU, so SS seems suitable. I’ve done some initial research and I am leaning towards a seemingly not-so-heavy Demeyere- the Industry 12.5" Stainless Steel Fry Pan (I need to go to the store to see how it handles).
The pros I see so far:
- Pretty non-stick as far as SS goes- and I like that non-stick aspect of my CI.
- Their Silvinox surface treatment means potentially less scrubbing.
- Its lighter than let’s say, the Demeyere Atlantis.
Are there aspects about the Demeyere that I should be concerned about?
I have thought about the All Clad. I don’t like the weight of the D5. So a close alternative would be the SS 12"
Any other similar pans I should consider?