I am brand new to this forum! I found it while researching cookware. I am looking to replace my Teflon Kirkland pots and pans with some quality cookware. I keep reading that different materials are best for different dishes but can't find which are better for what.
I'd like to know if I should get my saucier, for example, in All-Clad stainless steel, Le Creuset cast iron, or copper. What about the fry pan? I am looking to just buy a few key pieces right now and add to my collection piece by piece. I already own a Le Creuset D.O and LOVE it! I also have 3 cast iron skillets from my grandmother 12 in, 9 in, and 6 in.
I am really leaning towards the 3 or 5 qt LC braiser as one of the pans as I do a lot of this type of cooking.
So, what pieces do you all suggest I get to start off with? And in which material?
Thank you in advance!
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