I am directing this question at K because his disdain of stainless steel and nonstick cookware is well documented. However, everyone is welcome to chime in, if they have a (valid) opinion. Please, no arguments about induction, PTFE, PTOE, or any other P's, F's, or Q's.
Given that cast iron and carbon steel (things that require seasoning) do not necessarily mesh well with fish (residual odor) or tomato/wine braises (eating away at the seasoning), AND that tin has a melting point, in what kind of vessel would you cook the following (please let me know if my fish and wine points are not necessarily true on a NEW pan, as I don't have any old well seasoned ones):
* Pan roasted halibut, finished in a 375 degree oven
* Braised tuna with tomato (stove top)
* Braised chicken with tomato (stove top)
* Baked swordfish with a tomato sauce, finished in a 400 degree oven
...and in what kind of vessel(s) do you make crepes, pancakes, scrambled eggs, fried eggs, and omelets? Do you have a separate pan(s) for all of them/one of them/some of them?
...yes, I am in need of a fry pan/skillet. Maybe more than one. Trying to decide what to buy.
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