I seem to be doing pretty well in the cast iron and carbon steel department and I am now seeking information about non-reactive cookware. I have an all-clad copper core 4qt covered pan I picked up on sale and use it when cooking or simmering things with acidic ingredients.
I don't think I need a skillet but a saute pan, and a pot or two might help fill in some holes. I suppose I could grab a couple all-clad pans when I see them on sale but is there something better I should be looking at?
For carbon steel I have a few BluSkillet pieces and Mafter. For cast iron I have several random skillets in various sizes. I was also gifted a skillet that is about 4" deep and was told it is for deep frying. Enameled CI I have a lodge and a smaller staub dutch ovens and I use both on the stove top and in the oven.
My thoughts are something bigger than my current all clad pan that is about 3" tall and maybe 14" wide for times when my current pan isn't big enough. I also want to be able to make stock or stuff I cook for days a mid size pan to blanch/steam veggies and maybe a smaller one for reductions, gravies, and sauces.
Thoughts?
I don't think I need a skillet but a saute pan, and a pot or two might help fill in some holes. I suppose I could grab a couple all-clad pans when I see them on sale but is there something better I should be looking at?
For carbon steel I have a few BluSkillet pieces and Mafter. For cast iron I have several random skillets in various sizes. I was also gifted a skillet that is about 4" deep and was told it is for deep frying. Enameled CI I have a lodge and a smaller staub dutch ovens and I use both on the stove top and in the oven.
My thoughts are something bigger than my current all clad pan that is about 3" tall and maybe 14" wide for times when my current pan isn't big enough. I also want to be able to make stock or stuff I cook for days a mid size pan to blanch/steam veggies and maybe a smaller one for reductions, gravies, and sauces.
Thoughts?