It's wedding registry time, and my fiance and I are super excited to be (hopefully) replacing our mish-mash collection of cookware, especially since i cook all the time now and my skills have greatly improved, but I'm using the wrong tools for most things.
Good pieces in hand that we plan to build from:
- 12" nonstick lidded calphalon fry pan
- 10" lodge cast iron skillet
- huge (8qt?) nonstick calphalon stock pot
The rest has got to go. This is what is currently on my wishlist (below). Do you see duplicates, things that i am not realizing could be serving double duty? We don't have a ton of storage space, but we also don't need to make one pot do everything.
- le creuset 5.5 and 7 qt dutch ovens
- all-clad d5 fry pan, 10" and 12" (do i only need one?)
- all clad d5 saucepan, 2 qt
- all clad d5 saucepan, 4 qt
- all clad d5 essential pan, 4 qt http://www.williams-sonoma.com/produc...
- all clad d5 saute/simmer pan, 4qt http://www.williams-sonoma.com/produc...
Is the saute/simmer pan necessary or would a fry pan or sauce pan do the same trick? Is the essential pan basically the same as the s/s pan?
Thanks in advance for any advice you can provide, as well as any "this is what that pan is ideally suited for" lessons :)
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