How many pots and pans do you own?

[Aspiringcook]

And what size/what do you use them for? The previous thread about LC cast iron has sparked my interest on this as so many posters were saying how they own a full collections of cast iron and steel etc.

All I have is: 3 stainless steel pots that are quite deep and medium/big (for things like boiling pasta, vegetables and making soups and sauces etc)

A non stick frying pan, 28 cm I believe. To pan fry anything.

Recently got myself a 24cm LC Dutch oven which I am now using for everything.

Is this very little?

I would like: a shallow cast iron casserole, a griddle pan and a small saucepan to make things like porridge, scrumbled eggs, bechamel etc. Maybe even a wok one day but I have to learn how to use it first.

I have small large and medium saucepans, two frying pans, pasta pot, griddle pan, a really useful pan that has a clip off handle for going in the oven
and a wok.

Too many!!!

We have four stainless steel saucepans, one stainless steel pot (bigger than a pan, for soup or stew etc), one cast iron casserole dish, one cast iron griddle pan, a wok, two big frying pans (one non stick) and a small frying pan for pancakes. Oh and a mini frying pan for individual fried eggs. If anything I think we have too many frying pans.

When we replaced our saucepans some years ago, we considered getting the LC cast iron ones, but didn't due to cost and heaviness.

I have a lot but actually it’s handy because DS is gluten free - about 8(!) saucepans of varying sizes, two nonstick fry pans, one big Saute pan, the LC casserole and fry pan, a wok. Have had all of them for decades apart from the non-stick, those need replacing every few years so now thinking of switching to stainless steel fry pans. For dinner last night (carbonara) needed two saucepans for the pasta - one gluten free, one normal, one fry pan for the bacon and one frypan for the green beans so they do get used! I always saute/stir fry my veg though, DH boils them.

ideally you have one big SS sauce pan for pasta/stock/mash, a smallish one for porridge, a medium one for rice (or a rice cooker), a big CI casserole for stews/curries, and then one big and one small frypan for steak, eggs, bacon, etc. a wok if you want to do stir fry/noodles.

I have
a stainless steel steamer
a small stainless steel pan
a ceramic coated aluminium large sauté pan (looks like cast iron but is very light)
a ceramic coated aluminium casserole dish
a big stainless steel stockpot (mostly used for pasta)
one big frying pan, one small frying pan, a pancake pan

4 pans of different sizes as a set, the largest one is never used.

3 frying pans and a wok. A griddle pan but that's never been used.

If anything I need another medium sized pan.

I also have a fondue set, an raclette grill, and an instant pot. The instant pot is my most used kitchen appliance

5 saucepans, 2 large steel frying pans, 2 non stick Omelette pans, two cast iron casserole dishes and assorted oven dishes.

Small, medium and large saucepan, frying pan and some other pot that probably has a specific name.

Cheap shit from ASDA years ago. Still does the job.

Same here, hate throwing old ones out.

3 stainless steel saucepans that I use for pasta, rice, sauces, vegetables etc.

1 wok that I use for almost everything else.

1 21cm frying pan that I use for eggs.

I used to have a shallow cast iron casserole dish that was brilliant for my "almost everything else" but it went rusty and I needed a replacement in a hurry so bought the cheap wok. It'll do for now.

Look

3 saucepans (small, medium, large). Two streamer pans that fit on top of the large saucepan. A wok that I also do stews in. Plus two frying pans, one small for omelette and scrambled eggs. One family size for doing fried eggs to go with bacon sandwiches 😂

I find 20cm diameter pans the best size for a family of 4. That means the lids and accessories all fit, they’re not too heavy or large for my induction cooktop and I can clean them efficiently in a single sink.

Currently I have 2 sizes of Lagostina (small handles, heavy base) pressure cooker used for everything and a steamer pan, where the steamer also does as my colander. All 20cm stainless steel.
I also have a 23cm Staub cast iron stockpot, mostly for pasta sauce and slow cooked dishes. It’s extremely efficient on induction, ticking over on the smallest element level 1 where the stainless steel would need level 3.
Frying pans/wok are 26cm non-stick and last about 3 years. I keep the previous one as a lid for cooking pizza or cubed potatoes.
I don’t have a milk pan for small quantities, just use the microwave. As a child I used to detest the smell of milk that boiled over on the stove so never considered one.

I certainly wouldn’t convert to just cast iron. Apart from the price, I have to gather my strength just to pick them up, making a cast iron frying pan a safety risk!

Too many (two households worth). But we mostly use, big non stick frying/sauté pan for making curry or bolognaise sauce or stir fry’s, small non stick frying pan for omelettes or scrambled eggs. Big stainless steel pan and smaller one. I bring the big enamelled pan out for stews for the oven.

Same here! But I do use them all

4 stainless steel pans - 2 small, 1 medium and 1 very large (for stew)
2 frying pans - 1 stainless steel, 1 non-stick
1 wok - also used for making chips and general deep frying
1 tawa - Asian griddle for chapattis and flat breads

1 small and pointless mini frying pan that's never used

One big, deep pan that also doubles as a steamer, 2 saucepans and 2 frying pans different sizes. I got rid of all my old pans when I bought a new kitchen two years ago and apart from buying an extra frying pans, I don’t need any more.

Six saucepans and a stockpot - all well used except the second ‘medium’ one I had to get because I broke the medium lid. Large/small wok. Large/medium/one egg frying pans. One cast iron casserole and 2 Pyrex.
I don’t use the large wok, casserole and frying pans much now the DC have left but need them occasionally.

I have a shameful amount of baking pans. No two recipes seem to use the same tin.

1 x deep LC (used allllll the time) and 2 x shallow LC (second one almost never used)

1 x large and 1 x very large Ikea 365 stainless steel pot (very large only occasionally used for big batch cooking)

3 x Medium stainless steel pots and 1x small

3 x non stick frying pans in S M L. The small one is only used to toast pine nuts or the odd single fried egg

2 x cast iron frying pans S and M

2 x flat cast iron griddle - one gets used a lot despite being annoyingly warped as it’s ideal for burgers and halloumi, and the other is huge and rarely used, but good for cooking whole fish

1 x ridged griddle- never use it

1 x wok

• 3 x set stainless steel pots from John Lewis.
• One big pot also stainless steel from IKEA.
• Three stainless steel frying pans from Solid technics - I only really use two.
• Two cast iron Solid technics frying pans and a wok bought by DH, I avoid them as he likes to season them and I find them faffy and heavy and he said I can't put lemon or tomatoes in them.
• A large Solid technics stainless steel casserole type thing, I use occasionally.

DH binned three quite good heavy based circulon pots, because he had concerns about non stick coating being carcinogenic. I still miss the small one for heating milk.

I also have two Solid technics baking sheets and one cupcake tin, two loaf tins and two 20cm round cake tins.

Oh and I use the drop-in-pot stainless steamers, we had a silicon one but DH claimed it made the veggies taste funny. He also chucked all silicon spatulas. He has very strong opinions for a person who doesn't do much in the kitchen.