Metal utensils is barely a blip on the “pros” radar when it comes to triply. The important thing is heat transfer, and nonstick is simply garbage at doing that. You want a brown crust on steak? You want crispy bacon? You want a proper amount of color in sauteed vegetables? Stainless steel triply ALL the way.
Metal utensils is barely a blip on the “pros” radar when it comes to triply. The important thing is heat transfer,…