I mean, let's say it was sour kraut Saturday and you just downed a whole litre of the stanky delicious juicy slop. Are you gonna totally destroy that bidet? How do you keep that thing hygienic?
I mean, let's say it was sour kraut Saturday and you just downed a whole litre of the stanky delicious juicy slop. Are you gonna totally destroy that bidet? How do you keep that thing hygienic?
Cast iron pans and carbon steel pans are great because of how you season them (they become nonstick without Teflon) and because of the range of heat control you get.
They're also not particularly expensive and cast iron can be found and rehabilitated for $10-$15 easily. They will also last you your entire life whereas a typical nonstick will crap out within a decade, depositing pretty bad carcinogens into your food.
Stainless is great as well, just has different properties. Thrifted, simple and cheap IKEA stainless pots are my go-to with one of those little portable induction burners. Can heat up very fast (water boiling in 30 seconds), they're light, easy to clean if you do it right away.
A person could cook very well with either (1) one cast iron pan and a stainless pot or (2) a big ol' carbon steel wok, keeping that set for life.