Login here! 
Written by While the headline has the feel of a really funny joke about it, the reality is many people are stumped when faced with a choice.
Example: How do you confuse an Irishman? Put two spades up against a wall and ask him to take his pick.
Curtis in his crusade to usurp Jamie has the answers for us.
The non-stick pan (the one with the black coating on it) is great for things that stick, like eggs or fish with no skin.
The stainless steel pan (the one that you can see your reflection in) is perfect for things that you want a little colour on like steak, onions and I’d recommend using it for fish that has the skin on.
Finally the cast iron pan (the one that is heavy) is ideal for slow cooking stews, pot roasts and braising.
