Poll: What material pots and pans do you use regularly? Choose all that apply.

[cruiseplanner1]

We have a set of pans skillets and whatever you call those round straight sided sauce pans? They were a Wolfgang Puck collection I seen on one of her shopping channels while waiting to go out for dinner so I went on and ordered them. Glass tops on all of the lids. I just love this set. They are heavy bottomed but once they get to temp the most very even heating pieces we have ever had. 18-10 Stainless whatever that means? Bought the whole set on that shopping channel for around $200-$249? It was like twenty years ago so don't remember. Kind of like my Henckel knifes, not sure how old they are either but love them. Good steel and hold a very sharp edge

[58limited]

I mostly use my cast iron. I finally bought some enameled cast ironware that I now use for acidic stews and such.

I have several stainless stock pots that I use for larger batches of gumbo, soups, and stocks. I also have two stainless sauce pans that mainly get used for pasta and mac 'n cheese and things like that. Small batches of soup, etc.

I have an OXO ceramic nonstick saute pan (rated to 600^o) that I use to poach fish and to cook other things that might tend to be hard on cast iron. I've been very careful with this pan and it is still slick as ice. I thought I had ruined it last week: I was boiling some water for spaghetti and I got distracted. I came back and the water was gone, mineral deposits on the surface, and it was smoking a little (maybe the last of the steam). I set it outside on the grate of the Weber to cool - I was afraid that running it under water while hot would really damage it. After it cooled I rinsed it and it is fine.

[klflowers]

Cast iron and stainless for frying, stainless for acidic stuff. All of my stockpots are stainless. I also have 2 enameled Dutch ovens and 1 CI Dutch oven. I have a few carbon steel pans that I don't use much - i have problems maintaining the seasoning on them. Every once in awhile i try seasoning them again. Maybe i'll try again this weekend.

[gboss]

Just got a Misen Carbon Nonstick, which carbon steel that's been nitrided. It's very slippery right away and it promises to get better as it ages. So far, so good.

[Panhead John]

Misen? Well, ain’t you just fancy an all. 🥸