![]() Cast iron is heavy, reactive to acidic food, and more difficult to maintain.Carbon steel, like cast iron, requires more upkeep to maintain the cooking surface, and it can rust if not properly seasoned.(One nonstick pan, for preparing eggs, is all you need in your batterie de cuisine.) ![]() And they have a shorter life span than regular stainless steel, because their coating wears off within a few years. Nonstick sets aren’t ideal for high-heat cooking such as searing.This material can also be more difficult to clean than stainless steel because it’s harder to tell whether you’ve scrubbed off every bit of burned-on oil. Anodized aluminum’s dark color can make it hard to tell whether foods are browning properly, which is especially important for challenging tasks like making caramel.(Because induction burners transfer heat through a magnetic field, cookware must contain sufficient amounts of iron, such as cast iron or magnetic stainless steel, in order to be compatible.) ![]() It’s also not induction-cooktop-compatible.
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