There aren't enough polls in the forum, so I thought I'd start another.
What type of dishware - pots and pans, basically - do you use on your stovetop or in your oven?
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I stick with stainless steel or cast iron for the stovetop. I've found that for most dishes, a decent quality stainless steel really doesn't stick that much, at least with sufficient stirring. But for dishes that do stick a bit more, I'll go with cast iron. Heavy, traditional, spreads heat well... why change what works?
I've considered trying copper for its top-notch heat distribution, but haven't sprung for the expense. Similarly with carbon-steel woks, it's a nice idea in theory but I'm not convinced I'd use it often enough to be worth it.
In the oven, I'll use Pyrex dishes for casseroles or baking, but also my cast iron skillet or a stainless steel skillet for savory dishes. My only skillet with a non-oven-safe handle broke a couple years ago, so now I can safely put any of my cookware in the oven if that's what the recipe calls for.
I've used ceramic at friend's houses and found it adequate, and have been horrified by the amount of chipping on the non-stick coating on some other friends' skillets (they've since acquired less-chippy cookware). But I haven't been convinced to switch to either of them.
What about you? Do you swear by a particular type of cookware, or just buy whatever's on sale at Target?
What type of dishware - pots and pans, basically - do you use on your stovetop or in your oven?
-----
I stick with stainless steel or cast iron for the stovetop. I've found that for most dishes, a decent quality stainless steel really doesn't stick that much, at least with sufficient stirring. But for dishes that do stick a bit more, I'll go with cast iron. Heavy, traditional, spreads heat well... why change what works?
I've considered trying copper for its top-notch heat distribution, but haven't sprung for the expense. Similarly with carbon-steel woks, it's a nice idea in theory but I'm not convinced I'd use it often enough to be worth it.
In the oven, I'll use Pyrex dishes for casseroles or baking, but also my cast iron skillet or a stainless steel skillet for savory dishes. My only skillet with a non-oven-safe handle broke a couple years ago, so now I can safely put any of my cookware in the oven if that's what the recipe calls for.
I've used ceramic at friend's houses and found it adequate, and have been horrified by the amount of chipping on the non-stick coating on some other friends' skillets (they've since acquired less-chippy cookware). But I haven't been convinced to switch to either of them.
What about you? Do you swear by a particular type of cookware, or just buy whatever's on sale at Target?