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  Using the right pan, whether you're an expert or a novice cook, is critical. There are a lot of differing viewpoints about which pan is the greatest. In truth, both pans have their advantages and disadvantages. In most circumstances, the decision to choose one over the other is based on personal preference. Although some facts about both may sway you in one opinion or the other. Because of their distinct properties, I prefer to use both types of pans as an amateur cook. Stainless steel, in my opinion, has an undeniable durability that cannot be equaled. You don't have to be concerned about scratching or bashing these pans when storing them. When it comes to comparing the two in terms of durability, stainless steel will always win! These pans also have unrivalled heat distribution. They are not, however, flawless in terms of design. Certain additives, such as sugar, may easily stick to the surface, making cleanup a chore. Frying meat and omelettes can cause the stainless steel

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