So essentially I want to buy one pan, I don't want to care about what utensils I use in it (metal, plastic, or wood), or what I cook in it, and I want to clean it easily by just putting some soap on it, using the rough side of a sponge and drying it off and tossing it back in the cupboard.
Ideally, I'd also like this pan to last longer than 2-3 years.
So overall I am thinking I want enameled cast iron because it seems like it could take all of that but then I recently read how you don't want to cook something like eggs or fish in it because they'll stick.
The other bit I've seen is just buying a coated non-stick pan of any sort but be prepared to throw them away in 1-3 years and don't use anything metal in them.
Should I just buy enameled cast iron and cook whatever I want in it? Should I buy multiple types and cook different things in them? Should I just stick with non-stick?
Overall, I am a very novice cooker who simply cooks for a family of 4. Typically using something like everyplate. I'm not looking for fancy but I am looking for "buy it once then use it until I die with low maintenance." I essentially want the Toyota Camry of cookware. Reliable, low maintenance, not going to win any cooking contests.
Any suggestions?
Thank you.
What you're looking for doesn't exist. You are going to have to make a compromise on clean up, upkeep, and/or durability if you just want one pan. I wish it wasn't true, but non-stick fails, cast iron (and carbon steel) requires upkeep, and stainless (or high quality aluminum) can be hard to clean.
The toyota camrys are cast iron and stainless steel. They aren't always pretty, but with the right care they will last 3 generations.
Interesting, how do you feel about enameled cast iron? From what I read the cleanup is just warm water, soap, soft cloth. Dry and put away?
So the cleanup on enameled cast iron is super easy. Some manufacturers (LeCruset for sure, probably a few others) even bill them as dishwasher safe.
The two big problems for what you're asking for are that they're not going to hold up well to metal utensils and, they're really not anything resembling non-stick. I always use mine for pan sauces because the burnt on bits really add something when you delglaze them into a sauce. As far as something delicate like fish or eggs, you're gonna have a bad time.
I think they're a great addition to almost any kitchen but, they're far from a universal pan.
Interesting, what do you recommend?
I'm not sure.
IMHO, the cast iron wouldn't be too bad maintenance wise once you got it well seasoned and learned how to use it but, that takes some time so it might be more fussing around than you'd like for the first several months. And even then, you'll probably still want a non-stick around for some recipes. The stainless sounds like it might be what you're looking but, I'm not well versed with that. The one time I tried it, the food stuck so bad that I never tried it again but, all the recommendations I've read about it since then make me think that was probably user error.