— Maryam Arnous

That I would have to say is entirely up to the dishes you're making and you're probably saying like do you want stainless steel or do you want aluminum I pretty much avoid aluminum pans all together because aluminum tends to leach into the food. So I usually just avoid those stainless Steels kind of my go-to. I will use non-stick pans pretty often, too. But with non-stick pans, they scratch so easy and I make sure to in you know, definitely do the same as I don't use any kind of like metal tools on a nonstick pan because you can scratch the surface easy. And as soon as I see any kind of scratches on my nonstick pans, I get rid of them. So I don't buy expensive nonstick pants. Like I used to have it all Clinton nonstick pan and you know when it starts to scratch like that, you can't do anything with that anyways, because then you're eating that non-stick stuff and you don't want that so I typically will buy my nonstick pans from like a restaurant supply store. So when I get something like that, I'm only spending like $30 on the pan. And after a couple years and it's I see the bottom starts to scratch up a little bit. I'll get rid of it. I'll spend the other $30 and don't worry about it. Now when it comes to stainless steel, like I said before I usually what I did was I saved up and I bought a really good, you know pan and I'd have like I'd start off with just like a 10 inch saw tape in and then I might get a 10 inch fry pan, you know two years later after saving up for it, you know, and those were stainless steel ones and now I have like a whole set where I have the saucepans and the stock pots and all those other things too, but those can get expensive when they're stainless steel. So start off with your saute or fry pan a saucepan and that's probably gonna be what you need to start with and stainless. I think is probably a good place to start those two.