What is everyone’s preferred cookware around here? I have usually preferred cast iron cookware for most things that don’t involve acids but have recently started using carbon steel and prefer it for the lighter weight, longer handles and similar cooking properties. Enameled dutch oven for braising of course. I tried to stop using non-stick pans (Teflon and the like) but for certain egg and crepe recipes it just seems absolutely necessary. I would like to get a nice collection of multi-ply stainless steel / aluminum pans when I get the budget for it.
My 12” Matfer Bourgeat carbon steel pan is by far my most used cookware. My cast iron pan has been relegated to steaks and Dutch Baby style pancakes. I use a nice stainless steel sauté pan for anything else I shouldn’t cook in the cast iron or carbon steel
My recs:
At least one cast iron skillet and or wok (try wokshop.Com) don’t spend a ton of money on these. You just don’t need to.
A nice thick bottomed stainless pan (I prefer mirror bottom) this is where you need to spend a bit of money - makes a difference, get the best you can afford.
Two to three cheap nonstick pans - more money doesn’t get you a whole lot here, these lose their nonstick properties after a few years of heavy use. I work these hard and replace every 2-3 years.
Dutch oven. Get one. Recommend lodge - similar quality to the French brand and like 1/5th the cost.
The most used in my kitchen is a 14" stainless clad pan (SignatureWares). It’s hefty, but holds heat very well. Second would probably be a 12" cast iron. I have pretty much the same preferences as you, but I found a carbon steel pan doesn’t quite hold the heat as much as I’d like on an induction cooktop. That, and the one I have is 10.5" and I’m often cooking more than one serving so it gets crowded fairly quick.
I also like carbon steel pans. I have something like what’s in the picture. But my biggest gripe is they seem to use cast iron handles which keeps the pan heavy. I’d be fine with an aluminum handle that’s still oven safe so I can maneuver the pan more.
My favorite single piece is probably my 12" All-Clad stainless skillet. It’s a Master Chef 2 model, so the outside is not stainless and it’s dirty as hell by now. I got it ages ago as a factory second, and on sale as well, but it’s lasted so long it wouldn’t bother me if I’d paid more.
I made the mistake of getting an All-Clad nonstick skillet, and of course the surface wears out just as fast as a $30 model.
