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what is the type of pan people should be using. seems like every one has some weird caveat about it where it secretly leeches deathtonium into the food
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nonstick is probably fine as long as you don't put it in the oven past ehhh 300°F, it'll wear out in a year or two so buy cheap
stainless is good, you can clean it with steel wool if you have to, but ofc it isn't very nonstick except when hot+oiled
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cast iron and carbon steel will both get nonstick-ish when you season them
cast iron holds heat well, takes a long time to heat evenly, and doesn't get quite as nonstick ime as carbon steel. also cheaper
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