Anonymous wrote:

Anonymous wrote: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 or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

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.

How do you clean all that stuck food off your stainless? Or how do you get food not to stick? Temperature? Preheating? Letting ingredients warm before cooking? I have all clad stainless and just can’t get over the sticking.

Nothing sticks to them because I spent a solid month after getting them understanding how to cook in them. It really is technique, and it requires practice but also like, some understanding of the science that is happening in the metals.

Preheat is essential, but it doesn't need to be 5 minutes like they say, 1-2 is fine, but you need to be preheating to the correct temp. If you get it too hot, the food will scorch, too low, it will stick when it hits the pan. But once you have a feel for this its easy, the water droplet test is solid. In the beginning I used to spend 10 minutes getting the pan tot he 'right' temperature. Now I barely think about it and don't even test the water that much, I can see from the metal changing color if its gone too hot.

Then you need to put down a fat, oil or something, to seal the pan (this is how it works with eggs). Then you throw the food in. And you need to get comfortable with meats with not touching it until its sat there long enough, you leave that chicken in its PLACE for 5 minutes don't be flipping it early! And with sauces/veggies, you learn the power of a deglaze. A deglaze helps you with a sauce throwing a big splash of white wine in will pull all that stuff up off the pan and let you reduce it into a sauce, and it also helps you clean up. Sometimes I do get food stuck of course, less and less but I'm not perfect. But if you heat that thing up to the surface of the sun and throw some lemon juice or wine or honestly even water in there it will release a LOT. Between that and barkeeper's friend, the cleaning is really not an issue.

Cast iron. Because if metal is going to leak into my food it might as well be iron.

I love my cast iron dutch oven, it is pretty large, no idea of the size. I love my cast iron skillet too. I have to fry pans, medium and large ones that are seasoned polished cast iron.
I used them for eggs every morning. They do not stick at all. Nothing better than fried potatoes and steak from cast iron.
I have a wok, and a large braising pan, no idea what they are called.
The whole set of Cephalon cookware from 2008, is still in perfect condition.
I love cookware, it is my favorite thing to go to cookware and Restaurant Deport type of stores to look and buy!

Anonymous wrote: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 or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

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.

How do you clean all that stuck food off your stainless? Or how do you get food not to stick? Temperature? Preheating? Letting ingredients warm before cooking? I have all clad stainless and just can’t get over the sticking.

Anonymous wrote:

Anonymous wrote: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 or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

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.

I thought tomato-based/acidic foods should not be cooked in cast iron? Is that outdated info?

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!

Anonymous wrote: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 or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

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.

I thought tomato-based/acidic foods should not be cooked in cast iron? Is that outdated info?

Anonymous wrote: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 or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

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.

Oh I also have a le crueset cast iron skillet that I don't use too often since I got the ACs but I love it so I'll never give it away.

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 or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

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.

Anonymous wrote:I have a cast iron pan. I got overwhelmed with the instructions on how to season it, and couldn't get my questions answered on the parts of the instructions I didn't understand, so it just sits unused. I think it's now rusted?

It wasn’t pre-seasoned when you bought it? I’ve never done anything to my cast iron straight out of the box.

I have a cast iron pan. I got overwhelmed with the instructions on how to season it, and couldn't get my questions answered on the parts of the instructions I didn't understand, so it just sits unused. I think it's now rusted?

Anonymous wrote: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).

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 .

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.

Anonymous wrote: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).

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 .

What do you use the 8 inch for vs the 12 inch? How many people are you cooking for? And is the 12 inch heavy/unwieldy?

I have an 8 inch skillet and am trying to choose between 10 and 12 inch skillet.

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).

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 .

It depends on what you are cooking, and what feels comfortable. I find that a good quality stainless steel skillet (like all-clad) can do almost everything cast iron can do -- the only problem is the way food sticks to stainless steel.

If I were restocking my kitchen, I'd focus on stainless steel and carbon steel for nonstick applications, as carbon steel is lighter than cast iron. I tend to want space when I'm cooking, so I go for 12 inches rather than smaller sizes.

I don't cook many sauces so I don't need a saucier. I used to use my Dutch oven for soups, but now I just do them in my instant pot, so the Dutch oven is used for bread making.

If you have all these, when (with what foods or dishes) do you use them?

Saucier (stainless or carbon?)

Carbon steel Pan or skillet

8 inch vs 10 inch vs 12 inch pan

Cast iron pan or skillet

Enameled cast iron Dutch oven

I’m struggling with pan sizes and materials. I have a 2 stainless skillets which I never use, 3 or 5 ply all clad stockpot, handled pot, brasier. A lighter cast iron skillet. And a small ceramic nonstick and 8 inch carbon steel. I’m considering donating a bunch and adding in more carbon steel and a Dutch oven.