Part 7/10:

• Stainless Steel: Known for its resilience and ease of maintenance, stainless steel pans excel at searing, browning, and creating flavorful caramelization. With proper preheating and the addition of oil, they produce excellent crusts without the risk of chemical leaching. They are also easy to clean with steel sponges.

• Cast Iron: Appreciated for its traditional appeal and excellent heat retention, cast iron requires seasoning and careful maintenance but offers a natural non-stick surface when properly treated.

• Carbon Steel: Similar to cast iron but lighter, these pans are versatile and suited for a variety of cooking styles, especially steaks and high-heat searing.