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If You Only Had One Pan.
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Thread: If You Only Had One Pan.

  1. #1
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    mr drinky's Avatar
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    If You Only Had One Pan.

    If you only had one pan/pot, what would you choose?

    Mine would be my 8-quart all-clad stock pot. I use it easily 5+ times a week. And not only does it do pasta, soups, it tied as the top-rated dutch oven when Cook's Illustrated tested dutch ovens.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  2. #2
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    So you can't have any cheapies along with it?

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    My 8 qt Staub.

    -AJ

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    Actually I take that back. 15 or 20 qt stainless steel Centurion brazier. LOVE it!

    -AJ

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    Quote Originally Posted by tk59 View Post
    So you can't have any cheapies along with it?
    That's what friends are for...

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

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    I can't name the steel or the maker so it's probably not much use, but I'd pick this this old junky soup pot I rescued from the restaurant a while back. Used it professionally for daily soups for years, so I have a sorta weird "zen" connection to it. It's kinda too big and heavy for practical home use, but it simply refuses to burn anything (even thick roux-heavy soups you walk away from) and I have, on occasion, used it to scramble eggs when I was too lazy to clean up the dishes.

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    I have a 12 qt vintage 60's copco enameled dutch oven in bright orange w/lid that I found in a basement years ago. I love this thing, they are some of the best cast iron cookware you can find and you can use the lid as a frying pan.
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    I have a smaller version of that Copco oven and love it.
    The old stuff from Copco was made here in Denmark and is pretty easy to find at yard sales and second hand shops.

    Lars

  10. #10
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    I'm gonna go against the grain and go with a 12" All clad or similar heavy stainless frying pan.

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