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Old 08-24-2017, 10:34 PM   #11
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A 12 " pan is nice, but a 14 to 15" curved sided pan is what I use more. You can fit 4 good sized chops or cutlets without overcrowding. You can only do 2 at a time in 12" properly, 3 if the things you're cooking are somewhat smaller.

I wish there were more quality choices available in larger sizes. The difference in performance is easy to see, even for a neophyte like me.

One of these days I'll get around to sanding and reseasoning my 2 cast iron pans. 1 is over a hundred years old, passed down to me from my grandmother. I'm not sure, but I think it is from Norway.
The other is a CI grill pan I bought back in the 80s.
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Old 08-24-2017, 11:16 PM   #12
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As the years have gone by so fast lately, except for Pirate, the family is scattered. Gone is the old ceramic bean pot for Saturday night beans, the Chase and Sandborn coffee can for brown bread to go with the beans, The way too heavy CI saute pan, the large, really large stock pot for Sunday gravy or chicken and dumplings in the winter. And if asked for then instead of the chicken, it would be beef stew with barley.

I only cook for Pirate and myself. But I still bake for my daughter and her family during holiday time. Also for birthdays, anniversaries, etc. And for anyone else who will give me enough advance notice. I do miss cooking for the whole gang. Whichever gang it was at the time.

Even gone are all the large bowls, platters, etc.
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Old 08-25-2017, 12:58 AM   #13
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Well, if nothing else, this thread shows that cooks who actually cook, don't care a flip about "matchy matchy" sets of cookware. That's a good thing, and what you posted is a good guide for anyone Andy.

I must say, that my most recent purchase was one I wish I had made years ago with an All Clad 12" straight sided saute' pan with lid, as was mentioned in the list. https://www.amazon.com/All-Clad-Stai...e-equipment-20 It's one honey of a pan, and I got it for a fraction of the cost on a seconds sale.
There is no way I would pay the price listed there.
I know I'm in a minority here, but I'm not a fan of cast iron anymore for several reasons and that's best for me, but I don't expect to sway the CI believers.
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Old 08-25-2017, 03:00 AM   #14
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Quote:
Originally Posted by Kayelle View Post
Well, if nothing else, this thread shows that cooks who actually cook, don't care a flip about "matchy matchy" sets of cookware. That's a good thing, and what you posted is a good guide for anyone Andy.

I must say, that my most recent purchase was one I wish I had made years ago with an All Clad 12" straight sided saute' pan with lid, as was mentioned in the list. https://www.amazon.com/All-Clad-Stai...e-equipment-20 It's one honey of a pan, and I got it for a fraction of the cost on a seconds sale.
There is no way I would pay the price listed there.
I know I'm in a minority here, but I'm not a fan of cast iron anymore for several reasons and that's best for me, but I don't expect to sway the CI believers.
I think as most of us age, we find lifting a CI 10 inch frying pan filled with food just becomes too heavy to lift. So we find ourselves resorting to other pans of the same size made of different materials and with a helper handle, that are lighter and easier to handle. It is one of the prices we pay for aging. Unfortunately.
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Old 08-25-2017, 07:14 AM   #15
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I have most of these. I don't have a Saute Pan or Wok. I used to have both, but they were rarely used. I make stir fry in a skillet and it works fine.
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Old 08-26-2017, 08:36 AM   #16
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I don't have a wok, nor a CI frying pan, nor a 10" nonstick, nor a straight sided sauté pan like they show.

I do have an 8", 12" and 14" nonstick, and 10" and 12" stainless clad fry pans, and a 12" high sided chicken fryer.
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Old 08-26-2017, 08:56 AM   #17
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I have all but the saucier and the wok. I have saucepans in five different sizes and they work great for me. I make my stir-fries in a 3.5-quart All-Clad sauté pan; they taste good because of the ingredients. Wok hei doesn't interest me - I found a discussion on another forum about it and apparently the concept doesn't exist in China - and I don't want to dedicate that much space to one, so that's that

I have several casserole dishes, three sizes of Le Creuset Dutch ovens, three sizes of cast iron pans plus a grill pan and a panini pan, and more. I feel pretty well equipped for the cooking I do.
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Old 08-26-2017, 09:03 AM   #18
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Quote:
Originally Posted by Kayelle View Post
Well, if nothing else, this thread shows that cooks who actually cook, don't care a flip about "matchy matchy" sets of cookware. That's a good thing, and what you posted is a good guide for anyone Andy.

I must say, that my most recent purchase was one I wish I had made years ago with an All Clad 12" straight sided saute' pan with lid, as was mentioned in the list. https://www.amazon.com/All-Clad-Stai...e-equipment-20 It's one honey of a pan, and I got it for a fraction of the cost on a seconds sale.
There is no way I would pay the price listed there.
I have the 3.5-quart size and that is, hands-down, my favorite pan. Sautéing meats, making spaghetti sauce, steaming mussels, making jam - it's perfect. I love it 😍
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Old 08-26-2017, 11:27 AM   #19
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Originally Posted by GotGarlic View Post
I have the 3.5-quart size and that is, hands-down, my favorite pan. Sautéing meats, making spaghetti sauce, steaming mussels, making jam - it's perfect. I love it 😍
I just looked at the bottom of my pan, and it's the 3 quart also. I love the straight tall sides, leaving more surface area than a skillet. Yep, it's my everything pan.
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Old 02-09-2018, 04:43 PM   #20
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Am I wrong, or is there no saucepan on that list? And am I wrong, or is there no clad stainless skillet, either? I use my saucepans and clad stainless skillets daily! You need a couple of sizes!

I suppose the CI skillet is a daily user for some folks, but I save it for only the heat-retentive tasks such as frying chicken. Clad stainless is a much more versatile daily skillet.

Yes to Dutch oven, but not necessarily an enameled CI one.

Yes to nonstick pan for eggs.

Yes to large saute pan--preferably a deep one. My deep saute pan is probably my most versatile and most-used pan.

Yes to large stockpot, but only if you make stock.

Yes to baking sheets and cooling racks.

I have a wok, but I don't see it as an essential item. I have a saucier pan that I also don't see as an essential item.

Here is my list of "essential" items, meaning that with them, you can do pretty much everything you have to do in the kitchen:

-Large clad stainless skillet OR large saute pan (10-12") (If you have room for only one, the saute pan is more versatile)
-1 small or medium skillet (8-9")
-1 nonstick skillet, 10"
-1 large and 1 small saucepan
-1 Dutch oven
-1 piece of bakeware usable for both cakes and roasting meat
- A few baking sheets in various sizes.

Add to this as needed: if you like to bake, get more bakeware. If you make a lot of sauces, invest in a good saucier pan. If you roast a lot of meat, buy a roasting pan. If you have a specific use for a cast iron pan (e.g., cornbread, fried chicken), get a CI skillet.

I don't think a wok is essential for any kitchen (at least in the US). Difficult to use properly without the proper heat source, too, which means a skillet is going to give you about the same performance.
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