

Some answers here are close.
It depends on what type of person you are.
If you’re the kind of person who has a neat, clean kitchen who does all their dishes after every meal, go cast iron.
If you’re the kind of person who has a messy kitchen and you really only do dishes once or twice a week, go primarily with stainless, a nonstick pan for eggs, and a 10-12 inch cast iron pan for occasional use, like that rib roast.




Literal Disney prince makes hardtack. Excellent channel.