WikiCompare live prices on The Everywhere Pan by GOSO Cookware across Amazon, eBay, AliExpress, and partner merchants. Stainless 5-ply (All-Clad D3, Made In) is the lifetime investment — heat distribution is perfect and they go in the oven. Cast iron (Lodge $25 — same as Le Creuset performance at 1/15 the price for raw iron; Le Creuset enamel adds dishwasher safety) lasts generations. Nonstick (T-fal, OXO Good Grips, Hex Clad — $30-200) is for eggs and delicate fish only; replace every 2-3 years as coating wears. Carbon steel (Misen, Matfer Bourgeat) splits the difference: lighter than cast iron, develops a nonstick patina, oven-safe. Click any card to open the seller's product page; we earn a small affiliate commission at no extra cost to you.
Frequently asked questions about The Everywhere Pan by GOSO Cookware
Stainless steel vs cast iron vs nonstick — what should I buy?
Stainless steel 5-ply (All-Clad D3, Made In) is the lifetime workhorse — heat distribution is perfect, oven-safe, indestructible. Cast iron (Lodge $25 — same performance as Le Creuset's enamel at 1/15 the price for raw iron) lasts generations. Nonstick (T-fal, OXO, Hex Clad — $30-200) is consumable; replace every 2-3 years as coating wears. Own all three.
What pots and pans do I really need?
Six pieces cover 95% of home cooking: 12" stainless skillet, 10" cast iron skillet, 8" nonstick skillet (for eggs), 5-quart Dutch oven (Le Creuset or Lodge), 3-quart saucepan, 8-quart stockpot. Skip sets — most include pieces you'll never use. Build the kit one quality piece at a time over months.
Is Le Creuset worth the price?
For Dutch ovens, yes — Le Creuset enamel resists chipping for decades, comes in 50+ colors, holds value. But Lodge enameled cast iron ($60-90 vs $300-500 Le Creuset) performs identically. Pay the premium only if you want the color/aesthetic. For everyday cast iron skillets, Lodge is the better buy — Le Creuset cast iron has no functional advantage.
How do I season a cast iron pan?
Wash with soap and water, dry completely. Apply a thin layer of high-smoke-point oil (grapeseed, flaxseed, vegetable). Wipe nearly all of it off with a clean cloth. Bake upside-down at 450°F for 1 hour. Repeat 3-5 times for a new pan. Existing pans only need a light reseasoning when food sticks. Soap is fine for daily cleaning — modern detergent doesn't strip seasoning.
Why does my food stick to stainless steel?
Pan isn't hot enough. Stainless needs proper preheat (Leidenfrost test: drop of water beads and skates across the surface — that's the right temp). Add oil to the preheated pan, then add food. Food releases when the surface contact crust forms — don't fight it; let it brown. Modern home cooks under-preheat stainless and over-rely on nonstick.
Hex Clad vs traditional cookware — is it worth it?
Hex Clad's hexagonal pattern is mostly marketing — performance is closer to mid-tier nonstick than to All-Clad stainless. Lasts about 3-4 years before the nonstick coating wears (same as quality nonstick). Pay $200 for Hex Clad or $80 for a Tramontina nonstick + $200 for an All-Clad stainless that lasts forever — same total spend, better outcome.
Are nonstick pans safe?
Modern nonstick (post-2015 PFOA-free) is safe at normal cooking temperatures (below 500°F). Don't use metal utensils — they score the coating. Don't preheat empty nonstick on high — overheating breaks down the coating. Replace any nonstick pan with visible scratches or peeling. Stainless and cast iron sidestep the question entirely for the safety-cautious.