— ingrid ortega

That's kind of, uh, a little bit of preference. Um, like I personally just use different pans for different things, right? So, um, I might use, I use non-stick quite a lot now. Um, now that I've, you know, I've switched over to um, a non-stick, the hex clad pans with the ceramic lining instead of the, you know, um, the other lining. Um, and they work really well, whereas in the past, most of my non-stick I was replacing every six months. 'cause as soon as I saw a scrape in the bottom, it was a done pan. Um, I use steel every so often, um, depending on what I'm cooking, but nonstick just makes it so easy to clean that. For home use, I'm primarily using that. I do use cast iron quite a bit as well too, but I'm usually doing those for like, uh, mushrooms, um, and doing things I need to get a sear or something on that to it. Um, you know, I'll use it a lot when I'm camping as well too. So, um, but non-stick is kind of my go-to, I know that most of our stuff says to use steel, which is great. I have many steel pans. Um, I just don't use them as often as the really good quality non-stick. Now if you don't have a good quality non-stick, 'cause they can be pretty expensive, um, using a steel pan is definitely a great alternative and that is definitely the way to go for those as well too.