If You’re Searching for a New Skillet, Consider Stainless Steel

All products featured on WIRED are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Learn more.

If you'll excuse the pun, skillets seem to always be a hot topic.

More than in other sections of cookery, there is a continual quest to find the best one, or at least the best one you can afford. I've seen cycles of fetishization come and go for copper, cast-iron, and carbon steel.

At the Mall of New Hampshire in the 1980s, I remember watching a miraculous cooking-store demonstration of omelettes effortlessly sliding out of a Teflon pan. Then, only a few years ago, the industry pretty much dropped the whole Teflon category like a hot potato due to the pans’ propensity to give off harmful fumes if they get too hot. Less durable ceramicimmediately filled the void, and...

Copyright of this story solely belongs to wired.com. To see the full text click HERE