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[quote=Anonymous][quote=Anonymous]My most-often used pans are:
- 8" and 12" stainless skillets: general use, saute, stir fry
- 12" cast iron skillet: pan-sear (steak, pork chops, etc), scrambled eggs, frittata, cornbread, deep-dish pie, many other things
- 2 qt saucepan: small batches of rice, boiling/steaming veggies, reheating 1-qt containers of leftover soup
- Larger stainless stockpot: soup, pasta, broth (although that's usually in the Instant Pot), steaming larger batches of veggies or hard-cooked eggs
- Large enameled dutch oven: braises, deep frying, pot roast, some soups/stews

Lesser used items that I could probably get rid of without noticing too much:  
- Nonstick skillet (spouse uses it for scrambled eggs, I use the cast iron - so I wouldn't notice, but spouse would!) 
-Wok (great for stir fry, but a pain to pull out so I usually just use the large skillet)
- Multiple extra stockpots (I pull them out about once a year when making big meals for Thanksgiving or things like that, so I keep them around even though they get very little use).

[b]I don't have a carbon steel pan, but have been coveting one.  Don't know exactly why I would use it over my combo of stainless & cast iron, but I want one anyway[/b] :).[/quote]

Carbon steel is lighter than cast iron and more responsive if you have a gas stove. I have both and I also think it may be slightly lower maintenance and easier to maintain the seasoning, but I'm not sure.[/quote]

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