I have cast iron, small ones to a big [14 inches=recommended to cook Pad Thai=mistake, cannot use it, too heavy=never used], so I am going to give it to someone stronger and younger, and I cooked my galbi or kalbi on my 12 inch one yesterday--. It was wonderful. I bought a 14 inch steel skillet for my Pad Thai, and other noodle dishes, so I have room to stir the egg separately, before mixing it to the noodles. It is heavy too, but not as heavy as the cast iron. I also have some 2 non-sticks--they are nice, but I do not use them very much, I use the small one to make my rissoles skins/wrappers. I have to make them one day for the luncheon potluck. Maybe I change from Jap chae (Korean) to rissoles (Indonesian/Dutch), since I am not bringing many plants this Fall. Risoles [Indonesian spelling] is similar to egg rolls, but the wrapper is soft, it is a crepe, made of flour, eggs, milk and butter, used to wrap the filling and roll in eggs & bread crumbs and fry. Filling instead of pork in egg rolls (chicken for Moslems--but pork is MUCH better) is ground beef in roux (flower and butter and milk), carrots, green beans, potato, boiled eggs, cellophane noodles, salt, pepper, nutmeg. The Dutch would eat them with mustard sauce, I prefer spicy peanut sauce, I will bring both.-- Egg rolls are not breaded, and the wrapper is just flour and salt and water. Risoles have many different recipes, this is my mother's version that she used to make & have them delivered to a store to sell them. Lots of people eat them for breakfast.--
@RickM, can you please change the food that I am going to bring?
