You all time favorite everyday pan?

[Anonymous]

Anonymous wrote:My Lodge cast iron is #1.

+1. I love my Lodge dutch oven. I use it several times a week.

[Anonymous]

I love to cook and 90% of the time I use the following pans:

Lodge cast iron skillet -- you can use this for so many purposes;

Sur la Table small (8")skillet with sloped sides-- not the non-stick variety -- great for eggs;

Sur la Table large (12") skillet -- just as good and less expensive than my All-Clad;

Le Creuset Dutch Oven;

All-Clad 1.5 qt. saucepan;

Sur la Table stockpot.

[Anonymous]

OP here. thanks for the suggestions. I have a question about the all-clad. Do the handles get super hot?

[Anonymous]

I'm a frequent and avid cook, and these are the two pans that stay out on my stove top constantly:

http://www.surlatable.com/product/PRO-1269042/Le+Creuset+Marseille+Cast-Iron+Skillets

http://www.surlatable.com/product/PRO-2818953/Le+Creuset+Cerise+Shallow+Round+Dutch+Oven

I like that they're both stove and oven safe. I use the cast iron skillet to make a dutch baby almost every single morning, for instance. The dutch oven is limitlessly versatile: soups, stews, casseroles, sautees, etc.

And they're super easy to wash. And cook evenly. Basically everything I could ask for in pans.

[Anonymous]

I'm also a frequent and avid cook. For our wedding (14 years ago) several friend got together and purchased us a very expensive, very good set of All-Clad that was our go-to cookware for years.

Then two Christmases ago, we found this on sale at BBB and my wife bought this set for me:
https://www.bedbathandbeyond.com/store/product/calphalon-reg-contemporary-nonstick-omelette-pans/3252954?categoryId=12590

These have become our go-to pans which we both use a lot. We still use the All-Clad and the big Le Creuset dutch oven and the expensive, but very good stainless steel interior/copper exterior dutch oven that our SIL bought for us in Paris, but those are mostly used on weekends and other occasions. The two Calphalon pans are our go-to pans that we use more than half the week.

[Anonymous]

Anonymous wrote:My Lodge cast iron is #1.

yes, me too.

[Anonymous]

Anonymous wrote:I'm a frequent and avid cook, and these are the two pans that stay out on my stove top constantly:

http://www.surlatable.com/product/PRO-1269042/Le+Creuset+Marseille+Cast-Iron+Skillets

http://www.surlatable.com/product/PRO-2818953/Le+Creuset+Cerise+Shallow+Round+Dutch+Oven

I like that they're both stove and oven safe. I use the cast iron skillet to make a dutch baby almost every single morning, for instance. The dutch oven is limitlessly versatile: soups, stews, casseroles, sautees, etc.

And they're super easy to wash. And cook evenly. Basically everything I could ask for in pans.

Question about the Dutch Baby. I found this recipe and want to try it http://cooking.nytimes.com/recipes/6648-dutch-baby

But wondering if it tastes really eggy?

[Anonymous]

Nope. Tastes like butter, lemon, and sugar. Because you should serve it with lemon wedges and either lemon peel-infused granulated sugar or plain powdered sugar. Really yummy.

The recipe I use is similar but has more flour and milk than the one you've posted (so might be less eggy)
http://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279/amp

[Anonymous]

Anonymous wrote:All-clad is great if you're willing to spend the money for it.

You can get them on sale-especially now. Mine are 15 years old , used heavily, and look and work as good as the day I brought them home.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm a frequent and avid cook, and these are the two pans that stay out on my stove top constantly:

http://www.surlatable.com/product/PRO-1269042/Le+Creuset+Marseille+Cast-Iron+Skillets

http://www.surlatable.com/product/PRO-2818953/Le+Creuset+Cerise+Shallow+Round+Dutch+Oven

I like that they're both stove and oven safe. I use the cast iron skillet to make a dutch baby almost every single morning, for instance. The dutch oven is limitlessly versatile: soups, stews, casseroles, sautees, etc.

And they're super easy to wash. And cook evenly. Basically everything I could ask for in pans.

Question about the Dutch Baby. I found this recipe and want to try it http://cooking.nytimes.com/recipes/6648-dutch-baby

But wondering if it tastes really eggy?

My Dutch baby is 2T butter (melted in the hot pan), 2 eggs, 1/2 cup milk, and 1/4 flour, baked for 15 mins at 450. I increase proportionally as necessary. We eat it with PB and jam. I don't think it tastes especially eggy. (But I like that everyone gets an egg to start the day without having to eat an egg dish.)

[Anonymous]

Anonymous wrote:OP here. thanks for the suggestions. I have a question about the all-clad. Do the handles get super hot?

No.... I highly recommend all-clad as well....great for cooking, cleans up nicely and made in the US.

[Anonymous]

12" copper sauce (frying) pan with lid.

[Anonymous]

I don't have just one.
12" heavy fry pan.
Two Nordicware half sheet aluminum pans (commercial quality) which I use for everything from roasting meat and veg to baking cookies.
Very heavy Le Creuset French Oven for anything you'd do with a crockpot and much more. I even bake cakes in it.
These and a medium saucepan and I could throw out all the others.
I also use the grill on my gas range.

[Anonymous]

My All-Clad 3 quart sauté pan is by far my most used pan. Like the previous All-Clad posters have stated, mine looks as good as the day I bought it (12 years ago).

[Anonymous]

OP here. Thanks for the all the recommendations. I ended up going with All-clad as a gift. They were pricey but my friend LOVES them and raves about them after only a few uses!