— Joy Rabb

You know stainless steel pans are great and it just kind of depends on what you're using them for we do use them in a lot of our courses and definitely not like you have to have a stainless steel pan for everything. Now some things to take into consideration are weight for one how heavy the pan is. They have different kinds of Plies as well from You know like a reply to a five to a seven. There's not a whole lot of difference in many of those except for some of my warp a little bit if you're using an induction so heavier might be a little bit better for those but also just need to think about you know, as you're using it how heavy it is. So if you're like a bigger person and a little bit more muscular a big heavy pan is not going to bother you at all. But say if you're on the smaller side, you're not as muscular and you might be even shorter. You might want to consider about what kind of pain you're putting into that as well. Like the curvature of the handle might be important to somebody who is a smaller stature because the curve feels a little harder to be able to kind of get up on to the stove to pull off the pan as opposed to a very flat handle where you can just put your hand right out to it and mix it up as well too. The interior curvature of the pain is an important thing to be able to pay attention to to So if you're actually taking the pan and doing the motion where it's flipping the food into it you want that to be a natural progression? To flip over and that's really, you know, I'm talking about a skillet, I guess unless as well too and think that's what you're looking for. But there's also flat-roomed as well. Not for years kind of the leaders have always been, you know La Cruse and the all-clads which can be kind of pricey. Um, you know, now there's a brand called Maiden which is a pretty popular one as well that are kind of Standards, you know, but those are a little pricier so you might want to look for those on sale. I know that serious eats recently did some reviews on ones that I looked at. Um, you know, and it was Tremont traumont. Yeah. It's tram o n t i n a and those are around the $50 range, you know, where's the other ones are probably the hundred to fifty dollar range, you know, but you can usually find like all clients and La Cruce and sale a lot of times too. So if you're looking for a hurry, you might just want to go with the one that I was mentioning before. Um tremontia, which is supposed to be a good brand. I've actually never cooked with them, but they're a pretty flat handle which is really great. You know, but yeah, that would probably be one of the recommendations. I've always used All Clad personally in myself first stainless steel pans. I've had those pans for over 20 years and that's the reason I like them because I used to you know save up for years to be able to get the different pans and you buy them and you're done which is really really nice with them. There are a host of different kinds of Brands out there, you know to be able to look through but for stainless steel, I think that was probably the brand ones that I'd recommend highly on my list. Now another Chef or another staff member of Rouxbe might say something completely different but those are kind of the the Staples. I know that most people in Industry kind of look for especially if you're looking for a pain for home Cooks. All right. Hope that helped Joy.