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Chose the $18 carbon steel pan over my $120 nonstick and I'm kinda mad about it
Six months ago my nonstick was flaking into everything so I grabbed an $18 carbon steel skillet from a restaurant supply spot in Cleveland just to get through a weekend. I figured I'd use it twice and go back to a nice coated pan. Turns out I've used it every single day since, and the nonstick I spent $120 on is sitting in the back of my cabinet. First two weeks everything stuck bad, but once that layer built up it sears like nothing else and I can throw it under the broiler without worrying. Now I've got 3 of them hanging on the line and my egg game is better than it ever was on the fancy pan. Anybody else feel weirdly guilty when the cheap workhorse beats the pricey tool?
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joelp811mo ago
Learned the hard way that the real cost of a pan isn't the price tag, it's how often you have to replace it. You probably won't touch that $120 nonstick again, not because it's bad, but because you've already changed how you cook and it can't keep up. The guilt fades once you stop comparing prices and just count how many meals each pan actually survives.
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