Since I posted my essay about using traditional cookware yesterday, I got some questions about what cookware I use. So, I figured I post a separate article specifically about my favorite cooking tools here...
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At the House
At home, my skillet of choice for a good sear, to bake bread, etc. is definitely my Stargazer 10.5-inch cast iron skillet. I do have a Field No 10 as a backup, but 99% of the time, I will grab the Stargazer over the Field.
When it comes to skillets outside of searing, cooking non-acidic foods, or foods not needing a good fond (e.g. for sauces,) I use my carbon steel skillets. My 'jack of all trades' here is the de Buyer Mineral B Pro 11-inch skillet; All my eggs are cooked exclusively in my de Buyer Mineral B Pro 8-inch 'omelette pan;' tossing spaghetti in their (non-tomatoes-based) sauce, stews (if not in the Dutch oven,) and soups, etc., are typically prepared in my de Buyer Mineral B Pro country fry pan. I also own a Moviel carbon steel pan, which I use as a backup, or as a second "jack of all trades" skillet, if needed.
If I need a skillet to cook acidic foods, or to generate a nice fond for sauces etc., I usually use my de Buyer ALCHIMY 3-ply stainless steel fry pan, unless I use the higher-walled de Buyer AFFINITY 5-ply Stainless Steel Rounded Sauté Pan. As alternatives/backups, I also have an All-Clad and Made-In 12-inch stainless steel skillets. I would not recommend the Made-In skillet, though (let me know in the comments, if you'd be interested in a review and opinion on any of these products here!)
For stews, soups, roasts, etc. I usually will use one of my Dutch ovens. Here, I do like the Made-In 5.5-qt enameled pot, especially when cooking acidic foods. For smaller batches, I usually use my 4-qt Staub; for larger meals, I use the 6-qt Lodge enameled instead. The 5-qt Lodge is my backup, resp. fallback.
At Camp
Camping, I have my Coleman two-burner propane stove, as well as a single burner iso-butane stove set up as a wok cooking station.
I usually take along my Lodge LPGI3 griddle to cook breakfast, etc. My skillet of choice on the road is - and has always been - the Lodge 8-inch cast iron.
I also love to cook stews, roasts, chickens, etc. in my 6-qt Lodge Camp Dutch oven, cooking over the campfire, with embers on the top for an even top-and-bottom heat :).
Last, but not least, I often take my self-blued and -seasoned 12-inch wok along for the occasional stir fry or deep fry...
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