What material of pan to choose?
Hi.
Im currently searching for new pan.
I usually had two teflon - one thin for pancakes, eggs, cheese bread etc.. and second for meat/sauces/vegetables with thicker bottom.
Currently im annoyed of pan getting damaged often (i use wooden cutlery but im clumsy..).
I tried ceramic pan but after i accidentally let it get too hot, i started smelling like chemicals and it stayed when I tried second use.. and also pancakes was mission impossible on it.
So im interested in non toxic variant which is versatile. I prefer nonstick so i can save calories on fat, but im open to learn how to use another material to cook on it properly (preferably not use a lot oil, but i dont expect no oil at all). Im clumsy and i dont like long routines to keep things working so please if something contain that, its just no for me. And I have gas stove.
I was interested in stainless steel but scared its impossible to do eggs, pancakes etc on it. Also cast iron but i heard no acid on it (i do tomato sauces etc). So whats my pick please? Im european/czechia located if its important. And im sorry for my bad english.
I would like to get some ideas, thank you.