My mom had a pan we only used to pop corn (on the stove). In a recent thread I read about people who have a pan only for eggs. I don't get either, exactly.
I have a crepe pan. It's easier for me to make a crepe with low sides on the pan, and I use it for little else (nothing I can think of right now). I get it that some dishes such as tamagoyaki need special pans, but beyond that do you have pans you use for special purposes?