What are your favorite pans or pots for...

[Anonymous]

Scrambled eggs?
Pancakes?
Making soup?

Are Le Creuset worth it?

[Anonymous]

Le Creuset are worth their weight in gold, at least for me. I have the classic Dutch ovens, braiser and grill pan. My pieces have served faithfully for almost 20 years. I haven't looked at recent prices though.
My favorite non stick is Calphalon Unison non-stick sear. I have an omelette pan and a sautéuse that are regularly used.

[Anonymous]

I use seasoned cast iron for eggs. Bonus for reducing anemia.

For soup or chili, I use Emile Henry Flame dutch ovens, they work just like le Creuset but weigh much less. They're awesome.

I also have stainless steel pots for pasta, reheating, etc.

[Anonymous]

Eggs and pancakes cast iron for sure. Frankly I use it for just about everything.

[Anonymous]

When we got married, we got a huge set of All-Clad stainless steel. It had one non-stick pan, a 12" skillet that is perfect for scrambled eggs and it has lasted for 12 years now, much longer than most non-stick pans have lasted.

I have a Calphalon anodized paella pan that is great for both Jambalaya and pancakes.

For stock, I have several soup stock pots, but the one that I use the most is a stainless steel stock pot from Ikea with a glass lid.

I only have the Le Creuset Dutch Oven and I love it for sauces (like spaghetti sauce), stews, anything that generates fond (e.g. browning/searing meat) and soups, especially onion soup.

[Anonymous]

OP here. I have an electric stove with a cooktop. Anyone use cast iron on such a stove? Wish I had a gas range ...

[Anonymous]

22:54 here. We have a GE electric cook top. The cast iron is fine on it. But the bottom of our skillets are rough (scratched part of the granite counter), so we're very careful to lift the skillet, never slide it.

[Anonymous]

Another cast-iron-for-just-about-everything user. I have the wedding all-clad set, and I'll whip out the stainless for light sauces and non-reactive pan stuff, boiling and steaming, or the stainless dutch oven for chili and the like. But mostly, it's cast iron all the way.

[Anonymous]

BTW I've never tried enamelled (le creuset or the like). I'd kinda like to try it, but haven't found the need/free $/space in my pot cupboard.

[Anonymous]

Use scan pan for nonstick, ss calphalon, and love love love my Le Cruset

[Anonymous]

OP,

For pancakes and eggs, I'd think about getting a non-stick skillet. T-Fal comes out a best buy from America's Test Kitchen: nonstick skillet
https://www.youtube.com/watch?v=HwJKDD6E7M0&list=PLE720EF13D4C23DDC&index=7
T-Fal

LeCruset tests the best for soups and great as brasiers. But if you make a lot of soups and are worried about cracking your cooking surface, they recommend an All-Clad 8 quart stock pot: https://www.youtube.com/watch?v=VDmDY_9xTC8&list=PLE720EF13D4C23DDC&index=23

[Anonymous]

Anonymous wrote:OP here. I have an electric stove with a cooktop. Anyone use cast iron on such a stove? Wish I had a gas range ...

I have used a Lodge cast iron skillet and Le Creuset enameled cast iron on a smooth electric cooktop. I always used only medium to medium high heat, and was careful to lift and not drag the pans. But there were no problems.




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[Anonymous]

All Clad and Le Creuset---totally worth it. Will last a lifetime. Never again will I use nonstick...

[Anonymous]

Anonymous wrote:OP,

For pancakes and eggs, I'd think about getting a non-stick skillet. T-Fal comes out a best buy from America's Test Kitchen: nonstick skillet
https://www.youtube.com/watch?v=HwJKDD6E7M0&list=PLE720EF13D4C23DDC&index=7
T-Fal

LeCruset tests the best for soups and great as brasiers. But if you make a lot of soups and are worried about cracking your cooking surface, they recommend an All-Clad 8 quart stock pot: https://www.youtube.com/watch?v=VDmDY_9xTC8&list=PLE720EF13D4C23DDC&index=23

These are awesome- thanks!! -op