Originally Posted by GlennH
Suppose you had no decent cookware what would you get CI, stainless or aluminum? Just lost!
A non-stick milk pan for making milk based sauces and scrambling eggs, Heavy, non-stick frying pan/skillet. I wouldn't bother with anything else in non-stick. Make them good non-stick not the cheap stuff which peels off as soon as you look at it (and always use wooden utensils to avoid damaging the non stick). For everything else I prefer enamelled cast iron as it covers everything you want to use and is "accidentally" non-stick without having to have that nasty coating. I have 3 in different sizes.
As an extra I would have a good quality aluminium omelette pan. Mine is 8"=inches diameter as I only cook omelettes for one. (Not non-stick).
I also have a small (serves 4) enamelled casserole dish with a lid (aka dutch oven or stew pot) with a lid that can be used as a cooking vessel for recipes that need a shallow ovenproof dish.
You don't really need 2 sizes of paella pans, a dutch oven that serves 12 people, 25 assorted cake baking tins, 6 baking sheets and 5 different sized roasting pans.....Oh dear, I really must have a sort out!