Originally Posted by msmofet
I also use cast iron or stainless and non-stick only for eggs and crepes.
I use a 1 1/2 qt. pot to make rice for 4 people and other small amounts of pasta etc..
A pan that size does have its uses. Depending on what else one has, it may not be as versatile as a larger one.
I wasn't thinking about my cast iron as being a dark pan, although of course, it is
I don't usually make pan sauces in those, though.