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Reply to "pls rec pan for stovetop to oven"
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[quote=Anonymous][quote=Anonymous]A stainless steel skillet or everyday pan (the same pan but with different handles). If you want to keep one nonstick pan for eggs, keep that one and replace all the rest with stainless steel or anolon. You don't need all your pots and pans to be nonstick.[/quote] OP here. Thanks, all. I now own - two sizes of saucepots (stainless steel), a huge pasta pot (stainless), two sizes of nonstick saute pans, a large/deep nonstick saute pan, and a large le creuset dutch oven. This seems to cover all of my needs, but for the times I want to cook something on the stovetop and then move into the oven. I think I’ll request (aka, buy for myself) a deep le creuset saute pan for next christmas, and in the meanwhile buy an inexpensive stainless steel saute pan (I think both depths will be handy). Thanks again, including the tip on the pot holder. [/quote]
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