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1. Small stainless fry pan for steaks.
2. Small coated fry pan for small things like eggs. (T-fal)
3. Large coated fry pan for spaghetti sauce type stuff. (T-fal)
4. Small coated sauce pan for general cooking like heating soup. (T-fal)
5. Large coated sauce pan for pasta. (T-fal)
I could get by with #1, #3, and #5.
I have a crock pot that I use maybe 3-4 times year. Beef stew, chili, corn beef and cabbage. I get 3 to 4 meals out of one batch.
Might have missed it but WHY have to pick only three? Cutlery isn't in the pots/pans group.
Ask OP. OP was trying to find out the most sought after pans.
Interesting. I just got a notification on a class action suit against All Clad. Apparently they were supposed to be dishwasher safe; but, some of them developed a sharp edge. So, now I need to read up on that and discover whether any of my pots and pans have a sharp edge. I will probably start with this top 3 pots and pans list to prioritize the pans I analyze. LOL
Ask OP. OP was trying to find out the most sought after pans.
Interesting. I just got a notification on a class action suit against All Clad. Apparently they were supposed to be dishwasher safe; but, some of them developed a sharp edge. So, now I need to read up on that and discover whether any of my pots and pans have a sharp edge. I will probably start with this top 3 pots and pans list to prioritize the pans I analyze. LOL
I got the same notification, but I ignored it. I've never put my All-Clad pans in a dishwasher.
I thought about this thread while making breakfast this morning. The dishwasher is broken, so the pots, pans, and dishes pile up until I get around to washing them. (Mental note - wash the dishes, wash the glasses, wash the flatware, clean the kitchen, mop the kitchen floor, call the repairman, try to keep things clean until the repairman shows up.)
I can't get down to just three pots/pans. I use the 6" sauce pan for oatmeal, for soup, beans, scrambled eggs, spaghetti sauce, and rice. I use the 12" cast iron skillet for bacon and fried eggs. I use the 10" sauce pan for frozen vegetables. I use a large pot for boiling pasta. And finally (and these might not count) I use a baking pan for chicken breasts and I use a baking sheet for the occasional batch of cookies or Cornish pasties. That's 4 or 6, not 3.
I thought about this thread while making breakfast this morning. The dishwasher is broken, so the pots, pans, and dishes pile up until I get around to washing them. (Mental note - wash the dishes, wash the glasses, wash the flatware, clean the kitchen, mop the kitchen floor, call the repairman, try to keep things clean until the repairman shows up.)
I can't get down to just three pots/pans. I use the 6 inch sauce pan for oatmeal, for soup, for beans, for scrambled eggs, and for rice. I use the 12" cast iron skillet for bacon and for fried eggs. I use a 10" sauce pan for frozen vegetables. I use a large pot for boiling pasta. And finally (and these might not count) I use a baking pan for chicken breasts and I use a baking sheet for the occasional batch of cookies or Cornish pasties. That's 4 or 6, not 3.
Yes. I'm fine with a small pot, large pot, and skillet for stove top use, and perhaps that's what the OP meant, but I don't know how I could do without a half-sheet pan for the oven. I'm minimalist in the kitchen and always have been, but I really do need a heavy-duty sheet pan to complete my kitchen essentials.
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