Years ago I got a cast iron wok to use on the grill instead of wrapping veggies in aluminum foil. Love the thing and have since picked up a whole set of cast iron pans.
1. You're showing steel pans in your segment about aluminum pans. 2. At our restaurant, aluminum does stick quite a bit more than steel. 3. More aluminum comes from recycled beverage cans in modern, mid priced pans. 4. When foods start to stick, just add a wee bit of water, wine, or stock to deglaze.
Recently bought a titanium pan and now it is my go to pan for everything except eggs. (a non-stick pan is still easier for breakfast eggs)
I use induction cooking and cook the hell out of meats and vegetables to get that umami flavor that I love.
Metal utensils don't faze it and the titanium pan can look horrendous after I'm done, but cleans up easily.
It is also significantly lighter than my cast iron pans.
I like to say declaring a best frying pan is like declaring a best hammer. There are different reasons why I might want to use a different hammer based on the attributes of the materials it was made out of. I prefer a wooden handle, but I might want a steel handle depending on the task. I also find having a wooden and rubber mallet around very useful for a lot of the tasks people would use a normal steel head hammer for.
My favorite pan is my 10" cast iron pan I personally sanded down semi smooth and seasoned it several times over with avocado oil then wrapped the handle in leather. It's a really nice pan I put my heart and soul into that I use almost daily. However I would never put eggs or fish in it. Those go, on low heat, in my teflon pan. I will also never use any metal utensil in either my cast iron or teflon pan, so if I'm cooking something I'll be using something like a metal whisk in then I'll use a stainless steel pan.
Today cookware sets are sold in kits where everything is made out of the same materials, but honestly a 8" teflon/ceramic with 10" cast iron and 12" stainless steel is SO MUCH MORE USEFUL than if they were all made out of the same material.
I have a pancake castiron that is 80 years old and still works fine. I had to give away the one that was 100 years old because it couldn't be used on my stove, it now living it happy life in a vacation home with a woodstove, giving kids pancakes for dinner.
A very awesome compromise between cast iron and stainless steel are carbon-steel pans. You need to season them like cast iron but they weigh more like a stainless steel pan. You get a little more responsiveness to the heating compared to cast iron, but they also retain heat well as well. Very nice middle ground.
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I use induction cooking and cook the hell out of meats and vegetables to get that umami flavor that I love.
Metal utensils don't faze it and the titanium pan can look horrendous after I'm done, but cleans up easily.
It is also significantly lighter than my cast iron pans.
My favorite pan is my 10" cast iron pan I personally sanded down semi smooth and seasoned it several times over with avocado oil then wrapped the handle in leather. It's a really nice pan I put my heart and soul into that I use almost daily. However I would never put eggs or fish in it. Those go, on low heat, in my teflon pan. I will also never use any metal utensil in either my cast iron or teflon pan, so if I'm cooking something I'll be using something like a metal whisk in then I'll use a stainless steel pan.
Today cookware sets are sold in kits where everything is made out of the same materials, but honestly a 8" teflon/ceramic with 10" cast iron and 12" stainless steel is SO MUCH MORE USEFUL than if they were all made out of the same material.