What brand/types of pans do you cook in?

Magnalite for large roasters; stove top Gumbo/jambalaya pot.

12" cast iron for everything in between.

Just purchased a Ninja C39900 (non-stick) set that I am overall pleased with so far.

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I have one non stick pan for just omelletes

stainless steel/cast iron for steaks, chicken, whatever protein, sauteeing vegetables and pan sauces

dutch oven for stews, chili, curry, etc

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Pretty much the same here. I have 3 Demeyere stainless pans for sauteeing and general cooking, a couple of cast irons for browning and searing, an assortment of Magnalites, a LC dutch oven, and a Tramontina nonstick for omelets that I replace yearly.

Cast iron exclusively...

Did you know that nonstick wears off after a year or so?

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Tramontina Professional 12-Inch Non Stick Frying Pan, Heavy-Gauge Aluminum Skillet with Reinforced Nonstick Coating, Red Handle, Dishwasher and Oven Safe

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I was skeptical at first, but reviews were all good.
It's around $30 on Amazon, and it's badass and easy to clean.
After I bought it, I've noticed it showing up on a lot of cooking shows.

General purpose workhouse pans are SS clad - mostly All-Clad and most of those are D3, can't go wrong at all with All-Clad D3. I have one Demeyere Industrial (5 layer clad) French skillet that is excellent, another brand I would ride with all day. My sauce pans are AC D3, and I have a Made-in 4 qt saucier - pan is great, don't love their handles, good value though.

I have two conventional non-stick - a large ScanPan (as good as it gets) and a medium AC Anodized NS. I have an old lodge 8", 10" and 12" cast iron and a 14" Butter Pat Cast Iron and a mix of sizes of Le Creuset and Staub enamaled cast iron crocks.

I an not fond of sets, and I just accumulated what I needed over time. Learn how to take care of them, hand wash and the good brand of clad SS, cast iron, etc should be life time pieces.

we have induction range

slew of cast iron in all shapes/sizes

a complete set of emerilware

2 all-clad 'non stick' pans (2 sizes)

2 lodge dutch ovens and a big arse lodge pan with a lid

the large aluminum seafood boil pots dont work on induction but the smaller one is perfect sous vide bath.

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Lodge cast iron 5Qt dutch oven
Le Creuset Enameled 5Qt dutch oven

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Check out the Staub brand also. It's the only brand with a metal handle instead of plastic. Not sure what I'd be cooking at 500 degrees ,but....

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Le Creuset plastic knobs
Made from phenolic resin, these knobs are oven-safe up to 390°F. Le Creuset also sells metal knobs that can withstand temperatures up to 500°F.
Staub metal knobs
Staub lids have metal knobs that are oven-safe up to 500°F. The knobs have a hubcap-like design with an upraised outer ridge and a central impression.

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I was thinking about the home kitchen type,



not the camping style Lodge ones



but now I'm seeing Lodge is making enameled dutch ovens also that have metal handles

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i'd love to hear your review of these; both our DOs look like shite on the inside now and so my mind wanders to the idea of le creuset but not if its going to end up looking like the lodge in a year.

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If I was buying today, I would just by a Lodge enamel because the Le Creuset is pretty stained up. BTW the Lodge I do own is just seasoned cast iron.