Andy M.
Certified Pretend Chef
I happen to have all these covered. Some get used more than others.
What do you think?
9 Essential Pots and Pans | Serious Eats
What do you think?
9 Essential Pots and Pans | Serious Eats
I have all of those and then some, but the handiest pan I ever owned was an 'everything' pan with a glass lid. It was truly an everything pan and you could pretty much cook anything in it, whether on top of the stove or in the oven.
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-Stainless-6-Quart-Saute-Pan/dp/B00005AL5Z?tag=se-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.
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-Stainless-6-Quart-Saute-Pan/dp/B00005AL5Z?tag=se-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 ?