Which pan material is best – carbon, stainless, or enameled steel?
One reason we carry so many pan types is that each material and model has its pros and cons. There is no single “best” material because everyone has different needs and priorities. Carbon steel is most traditional. It perhaps has a very slight edge in terms of how quickly it conducts heat, and as a reactive metal, some people feel it adds a desirable flavor to the paella. Its main drawback is its tendency to rust if not properly maintained (i.e. dried thoroughly and rubbed with oil after each use). Stainless steel pans are gorgeous with their mirror finish, and they make wonderful gifts and even better paellas. They are quite easy to maintain. They’re more costly than our other pans, however. Enameled steel pans are made of carbon steel that has been coated with a speckled black enamel finish. They won’t rust, they’re easy on the wallet, and they make cleanup a breeze. The only caveat is that the enamel coating can be damaged if your cookware gets banged around a lot in the drawer or o
