Merten & Storck Pre-Seasoned Carbon Steel 8” Frying Pan Skillet, Use on Induction, Stove and Grill, Durable, Even-Heating, for Searing, Grilling, Oven Use, and Campfire, Indoor/Outdoor

I'm a huge proponent of Carbon Steel. Especially if you're searing a ton of protiens. amazon.com/Merten-Storck-Carbon-Frying-8-Inch/dp/B08CYD9137/ref=sr_1_2?dib=eyJ2IjoiMSJ9.ePlmiGtYFxPbSNEKGWhT6jJ73lWuX6nVLbnsUnEz88PGjHj071QN20LucGBJIEps.Xf9KFdk0CPh5hkCRfbfQf2tpkGDAPGFFGO1VG4x2R-A&dib_tag=se&qid=1782224195&refinements=p_89%3AMerten%2B%26%2BStorck&s=kitchen&sr=1-2&th=1 I loved my 10" so much that I went and bought the 8 and 12" versions as well. At this point, the 12" lives on my stovetop as it's used almost every day. That being said, there are 2 major drawbacks to carbon steel They can rust easily if not properly maintained Acidic foods can leech a metal flavor so it's not great for something like Shakshuka or Sunday Gravy My vote is always a CS pan for daily use and Stainless Steel pan for dishes that have a bit of acid to them. Unfortunately I don't have a recommendation for stainless steel pan, however you should be looking at tri-ply at a minimum. Made in offers 5 ply but I haven't seen any reviews for it.