Which pans do you keep around but rarely use?

Lee inspired me to make this thread.

I wonder what pans you still keep in your arsenal, but never or very rarely actually use for cooking?

I have a heck of a lot of pans, so for those of us with 50+ pans in our arsenal, this thread is a bit redundant.

I honestly use all my pans or at least know I will use them at some point this year.

My stoneware Le Creuset oval 36 cm cocotte is a pot I rarely use.
I used it for roasting a chicken last week, and it was so full of dust, that I had to wash it in soap thoroughly before cooking in it.

I think I bought it in 2016, and have maybe used it 3 times total. But it’s a nice cooking vessel and I actually will use it next week for braised pork tenderloin with prunes, apples and mirepoix and half a bottle of white wine.

My Falk Signature 18 cm saucier is rarely used. I own two of the Falk 20 cm sauciers, which I always prefer to cook in. I mainly use the 18 cm saucier for homemade Bearnaise essence (not the actual Bearnaise), lemon-butter sauce and browned butter.

My Fissler Original Profi 28 cm 7,2 liter cooking pot is also a pot I rarely use, because I own a Staub ECI 28 cm 6,7 liter, a Le Creuset ECI 28 cm 6,7 liter and a Le Creuset ECI 32 cm 7,2 liter I’d rather use for stews and soups.

The Fissler is a fantastic cooking vessel, no doubt about it. I just prefer ECI for stews and soups and that’s pretty much all I can imagine using the Fissler pot for.

Le me hear what pans you neglect to use in your kitchen and why you still own them?

Cheers, Claus