Quote:
Originally posted by robustpuppy
I don't think I need a saucier. I never make small amounts of sauces. But here's my preliminary shopping list:
12" Cast Iron Skillet (for frittatas, bacon, hash browns, etc.)
Stock pot - at least 8qt - (mostly for tasty german spaghetti sauce, using secret ingredients of sauerkraut, marzipan, and beer)
Dutch oven (for the pot roast - not to be served with spaghetti sauce, by the way)
Saute Pan (med-large size)
Sauce Pan (medium size)
Small Fry Pan
Are there any pieces for which you especially do or especially don't recommend the nonstick finish?
My mother was a cook, and I don't know what cookware to buy without seeking help from my internet friends. Weird that.
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I would think about gettting a non-stick fry pan for things like eggs, potatos, and frittatas (eggs will stick to a cast iron skillet no matter how well-seasoned and cleaning them out is just gross.
For things like dutch ovens and saute pans, I don't recommend a non-stick finish, because you never know when you might want to whip up a pan sauce, and non-stick leaves without the
fond that is absolutely necessary for pan sauces.
