For stockpots I use stuff from restaurant supply stores. They are cheaper than brand name stainless and just as good since you are basically just boiling water. Be sure whatever you get is non-reactive.
For skillets All Clad Stainless. 12 and 10 inch. We have a 13 inch with lid that we use constantly for stir fry, taco meat, etc. Great for simmering with the lid. Could go with carbon steel as well but more maintenance.
12 and 10 inch nonstick (I agree with the inexpensive not cheap suggestion.
12 and 10 Cast Iron
Good Cast Iron Dutch Oven
For skillets All Clad Stainless. 12 and 10 inch. We have a 13 inch with lid that we use constantly for stir fry, taco meat, etc. Great for simmering with the lid. Could go with carbon steel as well but more maintenance.
12 and 10 inch nonstick (I agree with the inexpensive not cheap suggestion.
12 and 10 Cast Iron
Good Cast Iron Dutch Oven
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