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What is the best type of frying pan?

It’s my understanding that all frying pans are not created equal, and some of them leave bad chemical traces on your food like teflon. If anyone has a good frying pan to suggest I’d love to know what it is.

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Answer

I think this is very subjective! I am a pretty lazy cook who cooks all but about 1 meal/week at home and I swear by my Lodge cast iron skillets. I have two 12” and one 9” that I use for pretty much everything. They’re super cheap and really easy to clean- I wipe them out with a dedicated “no-soap” sponge, dry them with a rag, and set them on heat with a little oil until they smoke.

Most people will disagree and not use cast iron for everything but the only things I don’t use them for are soups and french-style eggs.

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