Post by SusanBAnthony on Feb 10, 2023 20:55:05 GMT -5
We have 4 pots and 3 pans.
Pretty sure I've pissed people off (elderly relatives who give gifts) but even as a household who cooks from scratch daily, I have no idea how we could possibly need more than that.
Mine are all non stick except one pot. I have 3 pots I use regularly. I think there are 2 more in the cabinet that I see sometimes. I use my Dutch oven for pots of soup and pasta. Pans I have specific things I use them for: Egg pan Grilled cheese pan (really!) Deep pan (not sure what it's called to make spaghetti sauce. "Always Pan" gets used to make a lot of one pot meals. It doesn't heat near the edges like a normal pan, so you can't really "always" use it. Don't even TRY to cook and egg or grilled cheese in it. (The egg and GC pans pre-date this one.) Big Pan-everything else. Wok (is this a pan?) for sauteeing things.
Post by redheadbaker on Feb 10, 2023 23:18:50 GMT -5
I use my stainless steel skillet and my cast-iron skillet at least once a week each. Same with the small non-stick skillet, since DS usually won't eat what I make for myself and H (I use it to make him a quesadilla or a grilled cheese). I also have a large nonstick skillet that gets used a few times a month.
We have two regular-size saucepots which get used frequently, and a big stockpot which mostly gets used to make soup in the winter.
I use my Dutch oven less often, but still at least once a month.
We switched from gas to induction so we have extra that we need to donate right now. We're not using the extras because they don't work on an induction stove.
We have two pots and two pans. As a family of three it has worked just fine for us.
Post by fivechickens on Feb 11, 2023 10:06:15 GMT -5
I have 17:
4 stock pots (I use two almost daily, don’t use the other two often) 1 dutch oven (use more in fall/winter than warmer months) 1 Roasting pan (use most in colder/cooler months) 3 different size sauce pans (use medium size most) 4 fry pans (three different sizes and use almost daily) 1 cast iron skillet (don’t use often, PITA to clean) 1 large square fry pan I only use to cook bacon 1 large deep-sided fry pan I use for deep frying 1 griddle pan I use for pancakes or french toast
a combination of materials. All stock pots and sauce pans are SS but everything else is some form of nonstick.
Seems like a lot but I use everything (some more than others). I bought a newer stock pot to replace another slightly smaller one but realized I had a need for both so kept both but now my larger two hardly get used.
I got a new set for Christmas and it was a nice reset. I have 1 stock pot with steamer insert, 2 sauce pots, 1 saute pan, and one skillet.
I have a big lobster pot that I keep in storage.
Seems to be enough for every day cooking. If I have less pieces I am more apt to hand wash them and always have them ready to use instead of letting extra pots and pans pile up in the sink.
Post by icedcoffee on Feb 11, 2023 12:15:16 GMT -5
10 plus 1 wok. 3 of those are used almost daily. 3 are used less than monthly. The rest fall somewhere in between. If I had to downsize I could probably get ride of 2 or 3 without missing them.