Cast Iron

“Cast iron.”

Cast iron

“I mainly use a cast iron skillet, carbon steel wok, and stainless steel pots.”

Depends on what kind of cooking she does, but I mainly use a cast iron skillet, carbon steel wok, and stainless steel pots they are all great but each has their pros and cons, stainless is non reactive so you can cook tomatoes or anything acidic without stripping the seasoning but def a learning curve on preheating until it becomes nonstick. Cast iron I found was very easy and once you get a good seasoning on it it’s indestructible and non stick, but it has a much longer preheating time (and also retains heat very well) just rinse and dry it by hand or heat, carbon steel is a little bit of both, still need to season it, but it’s not as heavy as cast iron same care process as the cast iron. If she cooks a lot of soups and sauces then stainless is best, if she cooks and sears a lot of meat then cast iron. If you just want one thing to cook everything a wok is good, you can fry, steam, make soup, etc

“Don’t discount your cast iron.”

Don’t discount your cast iron. It is literally not only BIFL, but your kids’ and grandkids’ lives. Once seasoned, it’s pretty easy to take care of. Just no dishwashers or soaking in the sink.

“Personally, with that kind of cash, I would aim at used cast iron.”

Personally, with that kind of cash, I would aim at used cast iron. I don't have a particular desire for any given make or model, though I would try my absolute best to get something of every model possible. Cast iron is about the only thing I give a damn about when it comes to cooking/baking pans. They are pretty much as BIFL as you will find.

“Cast iron. I’ve cooked every day usually twice a day with the same pan for 17 years.”

Cast iron. I’ve cooked every day usually twice a day with the same pan for 17 years. My mom had that same pan and cooked on it daily for like 30 years. She didn’t treat it well or do any of the seasoning. I just rinse the thing with a little soap. It’s still a champ and is “non stick” in the sense that crap doesn’t stick to it when cooked properly.