My new year's resolution is to really learn to cook this year -- I mean actual techniques, not just following recipes. We just renovated our kitchen and it's really got me motivated. I've also been thinking about taking "lessons" from rouxbe.com (although that's another post). Along those lines, i want to get some good quality cookware. Quality is more important than price.
My neighbor is a Pampered Chef consultant, so just about everything I currently own is Pampered Chef. It's time to branch out. I use their 12" Executive skillet (which is nonstick but does an okay job on browning) for just about everything. It's very forgiving -- almost impossible to burn anything in it -- but I think I may need to replace that with two different pans, one for browning/sauteeing and one for other things. Is this correct?
I've been doing a lot of reading here and the main result is that I'm now very confused. I recently purchased a 5 qt. French oven from Le Creuset and I absolutely love it. The thing just makes me want to cook! I was thinking about buying one of their skillets, but am having second thoughts. I'm now leaning towards a deBuyer carbon steel pan ... but if it's fairly nonstick, won't I need a something else to get a good sear/brown/fond? I do need a 12" or so skillet since I'm cooking for 4.
Thanks so much for any help you can give me.
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