I prefer use of steel pans for eggs, meat, pancake, potato,… I recommend use of thin one (weight less) with flat bottom (easy to maintain coating). Evertime you finish your cooking pass it under a stream of cold water and later you could use a steel wool to remove residue and then your traditional sponge and soap. Let it dry without using kitchen towels. Don’t worry about rust you could remove it with a paper before use.

For vegetable use a cast-iron pans, choose one with enamel so you don’t need a special care.

For boiling water the best is steel with enamel but hard to find in good quality, I use stainless steel with tri-layer and a layer of steel in between.

Anyone else having issues to see nsfw with this release? Was unblurred before and blurred now with no change in my setting and all seems correctly checked… As usual asking for a friend 😋