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Old 01-28-2007, 05:10 PM   #11
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Hmmm - just off the top of my pointy little head:

1 large fairly shallow non-stick
1 medium-sized deep non-stick with glass cover
2 medium-sized shallow non-sticks (great for omelettes)
1 small shallow non-stick
1 large stainless steel with cover
2 medium stainless steel with covers
1 small stainless steel
1 bowl/wok-type non-stick stainless steel
1 medium cast-iron grill pan
1 large regular cast-iron frying pan

Gosh - it never ocurred to me that I have at least 12 of the little devils!!

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Old 01-28-2007, 05:59 PM   #12
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Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I have 9. Three cast iron, 2 Farberware (from the 70's), 1 cuisinart, 2 for flipping omelets, and one with that non-stick finish that I don't use.

I don't think 10 is overkill if you actually use them all.

How can we sleep while our beds are burning???
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Old 01-28-2007, 06:16 PM   #13
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Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
believe it or not, what we call a frying pan (with sloped sides) is a saute pan, and what we call asaute pan (with vertical sides) is a frying pan. However, all things being equal, I have 14, plus 4 of the other! I'd say go get yourself some more!
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Old 01-28-2007, 09:12 PM   #14
Join Date: Dec 2006
Location: Jersey Shore
Posts: 54
9" Wagner, 10" Wagner & 11-1/4" Griswold cast iron. 8" & 12" old style Farberware. 10" no-name non-stick. Plus my favorite 9-1/2" carbon steel pan that I use for eggs. That's seven.
"If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful." William Morris, 'The Beauty of Life', 1880
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Old 01-28-2007, 09:23 PM   #15
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Join Date: Jun 2006
Location: upper midwest
Posts: 5,309
I have 3 large 12", 2 medium size and 2 small. I use my non-stick Dutch oven as a frying pan if I have a large amount to cook. All of my frying pans are non-stick.
The privilege of a lifetime is being who you are. Joseph Campbell
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Old 01-28-2007, 11:45 PM   #16
Senior Cook
Join Date: Aug 2006
Location: Central Texas college town
Posts: 192
Goodness me! I've been known to use any pan that's wide enough as a frying pan on occasion. I own 3 American-style frying pans, and two European-style "saute" pans. I was thinking just today that's probably too many, but after reading everything here, I've changed my mind!

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