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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I have a set of all clad stainless. I have an 8 inch and a 12 inch. I use the 8 inch for like, grilled cheese sandwiches or eggs. I use the 12 for workhorse dinner.

I also have a deep big one that I will use for braising etc, and a fry pan that is like 10 inch and probably redundant but came in a set and I do use it a lot.

I have a stainless steel saucier that I use a lot (last night it was used to make kraft mac and cheese, ha).

I have a cast iron everyday le crueset that I will use when i want to bake something. I don't love putting the AC's in the oven because I feel like I forget that the handle is hot (but I still do sometimes).

I have some lodge cast irons that come out to cook something on the grill[b] or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.[/b]

I have a stock pot AC and I have a really BIG stock pot in the basement for seafood boils

I also have a nonstick skillet that we use for eggs when we're feeling lazy. [/quote]  I thought tomato-based/acidic foods should not be cooked in cast iron?  Is that outdated info?[/quote]

So I googled this and you are correct, because the iron leaches into the food. Ironically I was always told cooking in cast iron is a good way to address my anemia without supplements, which seems to be complementary information! [/quote]

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