What is the material of your most frequently used pot or pan? (skillet, butter)

[snowmountains]

The pan or pot that you use the most (like every day), what type of material is it made of? e.g. stainless steel, aluminum, cast iron, enamel, non-stick coated, etc.... Just curious.

[hellpaso]

Stainless steel--AllClad.

[elnina]

Enameled cast iron in my Dutch oven pot - most meat dishes are made in it.
Other than that: stainless steel, stainless steel with copper, ceramic skillet.

[MarciaMarshaMarcia]

Cast iron

[2 rainbows]

Pyrex Corning Visions Cookware, like
here https://www.corningware.com/5-pc-coo...t/1125439.html Only I buy replacements at Goodwill for a few dollars

[mainebrokerman]

baking/roasting pans....and frying pans

baking pans,,,i roast a lot of meats

frying pans from eggs to meat

[ABQConvict]

Cast iron skillet and stainless pots/sauce pans.

I also have a Calphalon dutch oven made of a hard-anodized aluminum and small, non-stick skillet that I use to cook eggs and melt butter.

[runswithscissors]

Originally Posted by snowmountains

The pan or pot that you use the most (like every day), what type of material is it made of? e.g. stainless steel, aluminum, cast iron, enamel, non-stick coated, etc.... Just curious.

Stainless was/is my prized possession Demeyere ...UNTIL I used my client's Anolon Nouvelle Copper Hard Anodized Nonstick and fell in love with it. It's about a third of the price of the Demeyere.

The Anolon has a fantastic nonstick even though I don't really use that at ALL. But I made spaghetti sauce in it for hours and it sold me. And her pot is 4 years old with no damage and she's not the most careful person. So I figured it would be ok and it is. I grab that Anolon all the time.

But I have to say the Demeyere Silvinox surface treatment is no joke. You can brown your proteins and deglaze like nobody's business with no problem at all. So if I'm doing something "important" - that's my go-to pan.

UNLIKE my overpriced enamel cast iron stock pot that I'm giving away. What a waste of money and too HEAVY.

For pot/pan style I love my All-Clad Copper-Core Stainless Steel 3-Quart Saute and Simmer Pan. You can do ANYTHING In that thing. braise, saute, fry, boil, simmer long times, throw it in the oven. Just like their braiser pan which is for big stuff I make like a large chuck roast. I think they're both discontinued.

If you made me chose just ONE pot/pan to own it'd be the Saute and Simmer.

[eureka1]

Cast iron skillet, cast iron Dutch oven.

[Cliffie]

Stainless steel saucepan.