"You. You and your crazy life. You and your geographic anomaly. You and your drunken lesbianic ways and terrible navigational skills." - ProfArt and her holy baby
My parents advised on stainless since they last longer and you don't have to worry about scratching them. So maybe a set of stainless and a non-stick saute pan?
Individual pieces because you want different things in different pans. We have a non-stick griddle, small frying pan and small sauce pan (green gourmet by cuisinart for those - we had had calphon but those died so we swapped out and I like these better). All Clad stainless steel for the 1 quart pot, large pot, stock pot and larger frying pan (technically not a frying pan because we got the version with short handles and a lid even though the pan is the same shape, which is much better in a small stove area - less bumping into other pans). We also have a le cruset paella pan (huge). We need a cast iron pan again. We cook most things in the stainless, but for eggs and quick baby meals the non-stick are useful.
Post by montereybride on Apr 1, 2013 20:37:09 GMT -5
We didn't register for pans because we already had a set of Calphalon hard anodized. If we had to do that over again (and were going to register), we would have registered for individual pieces as opposed to a set. There's several we don't even use that are literally sitting in storage bins. I consistently use my Calphalon saute pans (one is two inches-ish deep and the other is four-ish inches deep), a pot, one nonstick pan that I replace every year, and a cast iron. I also have an Emeril cast iron two sided two burner grill pan (I only ever use the grill side for stovetop grilling) and a nonstick two burner griddle. I occasionally use my 12-inch Calphalon saute to heat large tortillas.
eta: I also have a huge stainless steel pot for pasta that has a strainer top, a steamer insert, and a lid - Love Costco! - and my MILs HUGE lobster pot. HUGE.