60 inch ironing board cover_replacement cover for sleeve ironing board

7 – Aluminum Frying Pans

Carbon-steel pans are thinner and lighter than cast iron pans. They heat up quickly but lose heat just as fast. Like cast iron pans, they can also be seasoned to make them non-stick. They distribute heat evenly and are oven safe. Their main disadvantage is that they're prone to rust easily if not cared for properly.

They're obviously more expensive than other non-stick pans, but they last longer. So if you're looking for a frying pan that will last you a long time, get a hard-anodized one.