Finally moved to my own place, with my own kitchen and I'm looking to expand my cookware now

Previously using only a non stick pan for most of my cooking, now I'm planning to get a cast iron, and currently deciding another pan between stainless steel or carbon steel

Which of the 2 should I get if I were to choose only one?

Will be used on gas stove fyi


so far what I've studied

Stainless steel cons
- guaranteed to stick without enough oil and a pain to clean


Carbon steel cons
- need to season before using (same as cast iron)
- cannot cook acidic foods like tomato, lemon or vinegar


[UPDATE]
my non stick pan finally gave in, can feel the coating no longer there as food tend to stick more and i need to add more oil. so decided to retire it

i end up buying both stainless steel and cast iron pan

stainless for everyday cooking or anything involving acidic food, and cast iron for searing meats

This post has been edited by ZeneticX: Nov 16 2023, 07:10 PM

No one wok to rule them all?

Stainless steel guarantee stick, unless you want the food to stick to build up fond to make stock or gravy. Cast iron, imo overrated because too heavy to move and flip, too heavy to scrub and season. I dont really like it even though I switched from non stick because non stick really harmful when the coating burn off. Carbon steel for me, light and easy to use.

i do have a wok already. but under utilised because I seldom cook chinese style stir fry

dont think you are supposed to be doing flipping (saute-ing) on cast iron pans, most people use them for searing and grilling which require minimum movement of the pan itself

so carbon steel is your choice compared to stainless steel when it comes to general cooking?

I've read that carbon steel is unsuitable for acidic foods like tomato, lemon or vinegar

wok and carbon steel pan. Must be dedikated. Some acidic food avoid cooking. Take good care and don't left at sinki. Stainless steel pot cheap and easy maintainance.

so what do you use for cooking acidic foods?

this is important for me because i tend to cook pasta with tomato, and sometimes certain dish that requires lemon or vinegar

Stainless steel pan will only stick if it wasn't seasoned and not hot enough before you start cooking.

For high temperature cooking e.g steak; recommend cast iron pan.
For Chinese style cooking; recommend carbon steel pan.

Should cook pasta sauce in heavy bottom stainless pot.

This post has been edited by icemanfx: Apr 21 2023, 07:01 PM

I tried that method that heat it up until the water balls moves around and then only cook. It works but once it reaches that hot point, must reduce the heat as the pan now holds the heat much more than you have intended. I was skeptical until I tried it. But the pan is bloody heavy bought from IKEA.

Carbon steel all the way like others suggested

You can't season stainless steel, I'd love to see your seasoned stainless steel pan

Have been using Sasite 316;Stainless Steel honeycomb wok since MCO. Not sticky if you know how to use + superb for steaming food with fitting tray, especially fish ( dry with minimal water dripping). German tech but China copy but after few times fire treatment (i.e. cooking) from your gas stove, very safe to use! Above 36cm won't have long handle as too heavy. Use until death as the wok will last forever. Heavy though!

Stainless steel.

Once you build up the seasoning coating, it should be fine for short time cooking, like deglazing for quick sauce. But yeah don't simmer sauces, although I do my pasta sauces in a wok because it's easier to combine pasta and sauce.

You can try normal stainless steel saucepans for sauces. I prefer saucepan or wok for pasta sauces because no splatters.

seems like i should just get both stainless steel and carbon steel

they complement each other, but carbon steel can be a replacement for cast iron

correct me if i'm wrong

This post has been edited by ZeneticX: Apr 21 2023, 04:38 PM

To be fair cast iron can last for generations

well stainless steel and carbon steel can last as well with proper care

non stick are the ones with a lifespan

When it comes to pasta and a bit more acidic, I usually revert back to using a non-stick pan. Otherwise it is a combination of either a carbon steel wok, cast iron pan or stainless steel pan

Carbon steel only good for restaurant use as their stove is bigger, fire more intense and they have running tap for cleaning immed after use. For home use, it is not practical since home gas stove fis small, fire is not as big and after each use, carbon steel need to clean with bamboo brush and kept dry, layer with little oil if needed.
The stainless steel wok I recommended could be use for almost anything, you name it i.e. deep fry, stir fry, steam, soup etc. After use, can use detergent to wash, metal to scrap and just wipe dry with cloth. My 2 sen.

recommendation without knowing what kind of cuisine/food is pointless.
do you have storage space problem?