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Old 08-24-2017, 11:34 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 08-25-2017, 12:16 AM   #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, 01:58 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, 04:00 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, 08:14 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, 09:36 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, 09:56 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, 10:03 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, 12:27 PM   #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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