Hi there new to the forum here! I've recently moved into a new apt (off a relationship) and I'm piecing together a bang for buck set of cookware for to use in my tiny yet functional kitchen-some stuff I already have. I consider myself a novice/inter home cook but I'm enthusiastic to improve my skills and learn.
I want to add a 10" skillet to the mix as my all purpose browning and sauteeing pan. Since my new Lincoln WE 8" is gonna be for eggs only and my 12" lodge is a bit unwieldy. I have a gas range. Help me choose one of these and why:
Cuisinart multiclad pro stainless 10"
Cuisinart chefs classic non stick hard ano 10"
Lincoln Wearever Ceramiguard II 10"
Which would you recommend based on the stuff I already have???? I can't decide if I want another non-stick or not, and I'm not sure if I want to go cast iron.
My other cookware:
Lincoln Weareaver ceramiguard II 8" skillet-omlettes and eggs, I just picked this up on a recommendation I found on here and elsewhere. Non stick like greased lightning! and pro quality to boot.
12" lodge cast iron-I love the idea of cast iron, but I've rarely used this pan over 2 years I've had it. It's a bit unwieldy on my tiny 20" stovetop.
Le creuset-5.5 qt round (a new one on order-soups, stews, chili, slow cook and more, my #1 favorite pot)
Calphalon wok-stir fries and thai
Calphalon pasta/stock pot-does what it needs to
Cuisinart Multiclad pro stainless 2 qt saucepan-just got it really nice stuff
Cuisinart chefs classic stainless 3qt chef's pan-not sure what I'll use this for yet but picked it up b/c it was cool and super cheap and good for weeknight type stuff reheats etc.