You were all great with helping me figure out my bakeware on another thread so I want to ask about general cookware too. I'm moving, so while I am trying to downsize, I am also trying to get a few things before I leave the land of deals (USA, duh).
The following is what I currently have...I feel like I am missing some key things but I'm not sure what exactly.
-1.5 qt saucepan
-3 quart saucepan (this and above are both cheap brands but they do the job fine for now and are in good condition.)
-Le Creuset skillet (about 12 inches)
-Lodge 12" cast iron frying pan
-a mini Lodge cast iron skillet that I use for toasted nuts, etc. I think it's about 8 inches or less.
-Le Creuset 5 1/2 quart round dutch oven
-vintage Copco 5 1/2 quart dutch oven (it might be smaller or larger than my LC - not sure. I like to use it for really high temperature recipes that require a lid because this one has no knob unlike my LC)
-3.5 quart Le Creuset braiser. I love this - probably my most used piece.
-12 quart Calphalon stockpot (with pasta insert and steaming basket)
-a Lodge reversible griddle/grill
-10" Calphalon nonstick (?) pan & 8" Calphalon nonstick (?) pan - these came with my SO and need replacing, I think. I'm not sure what the surface is - it seems to be wearing out.
-I also have a 6 quart non-stick Cuisinart pot that I had bought for making Persian rice, but I am not going to take it on the move with me, because the non-stick is starting to wear in a couple spots, and I have since acquired a rice cooker that makes Persian style rice (tahdig setting).
So, I obviously need a replacement for the Calphalon stuff - especially for something to make eggs in. Do I need a saute pan (4 qt?) of some kind that's not cast iron or ECI? A wok? I'd love any ideas!