— Diane Kirschner

So I do not own any carbon steel pots or pans. Um, my pots and pans are very, very old. They're stainless steel. I have a couple of ceramic ones that I use when I teach on the Charlie cart because the Charlie cart uses an induction stove. And most of the newer carbon, um, excuse me, uh, ceramic pots and pans are, uh, good to use on an induction stove top. However, um, for Christmas, uh, friends gave me a caraway pan. And a caraway pan is a fancy schmancy, um, ceramic pan, and it's also good for an induction stove top. And I know people who actually make their pancakes in this pan without using oil. The funny thing about this pot or pan is that it came with its own cleaner, and this thing feels like something you would use to clean your face because it's very soft and gentle. So I think that if you do invest in any high grade, and this is a very high grade, um, ceramic pan, that the care of it is, is what sustains its use for a very, very long time. So I just wanted to quickly show that to you. I don't, I'm not sure if I can answer the question. Uh, they seem to be quite the rage right now. I don't know if you need them. Um, some of my stainless stand stainless steel pans that I use have come from a thrift shop. So if you are unsure about how to work with stainless steel, head to a thrift shop, look for some revere, for some farberware from some very popular pots from the fifties and the sixties that have sustained themselves and still work very, very well. I don't think that you need to go and spend a lot of money on a good pan, start out at a thrift shop, and I'm sure you'll be able to find some good stainless steel. Stainless steel is my preference always.