Which pan is your favorite/gets the most use?

OK... so I'm doing my wedding registry and instead of getting the traditional expensive china that I'll probably never use, I'm going with good cookware that I'll use all the time because I love to cook.  My problem is that I cannot decide which cookware to get!  I'm leaning away from getting a complete set of cookware because I can't find one that includes everything I like.  So I'm therefore registering for individual pieces which I think will make it better for my guests to purchase anyhow.  Anyway.... I'm wondering what your favorite pieces of cookware are or the pieces that get the most use.

Do you like stainless steel, non-stick, anodized aluminium, copper core... etc?  Which pieces do you use the most and what is your advice for starting from scratch with cookware choices?  I want relatively few pieces that will be versatile.  I'm looking for mid to maybe upper range priced stuff (probably not going to go with All Clad Copper Core etc. because I think that would be overkill as I'm not a professional chef).  While I'm not going to be buying the most expensive cookware, I want it to last for a long time which is why I'm leary of non-stick. 

I'm already dead set on a LeCreuset grill pan and a Le Creuset 5 1/2 (24cm I think?) pot.  Also I'm going to get a Calphalon Contemporary 8 quart stock pot with steamer insert and pasta insert.  I know I want at least one sauce pan and a fry pan of some sorts but I'm not sure whether to choose stainless steel or non-stick. 

I can't decide so let me know what you like the best in your kitchens so I can learn from those who have more experience

I want it to last for a long time... 

Cast iron lasts forever!  I have cast iron cookware that's at least 50 years old.  (Not sure about the Le Creuset -- I would think the enamel bit would eventually chip away, but it is a more attractive alternative to plain cast iron.  I favor the plain though.)  After that, my favorite is Calphalon, or the British equivalent of it anyway.

I have a large 10 or 12 inch nonstick saute pan that I use almost daily.  I also have a small omlete pan that I use frequently.  I use a medium pot to cook rice and pasta.  If forced to choose just three pans/pots those would be the three, but I do use my others on a fairly regular basis. 

Non-stick ends up being replaced relatively frequently (every 2 years or so because of wear), so you may not want to go with top-of-the-line for that.  I think Cook's Illustrated did a review of nonstick pans a while ago (here is a link to part of the article: http://www.amazon.com/exec/obidos/tg/feature/-/65344/104-4777738-4836757 ).  If I remember correctly they actually found that textured surfaces on some of the more expensive pans were prone to sticking and that less expensive pans that still had decent weight to them worked the best.

Have fun with your registry!

.  (Not sure about the Le Creuset -- I would think the enamel bit would eventually chip away, but it is a more attractive alternative to plain cast iron.  I favor the plain though.)  After that, my favorite is Calphalon, or the British equivalent of it anyway.

I have a big Le Creuset pot that I have used daily for the past 15 years.  It's still in really good shape.  I LOVE it. 

I've just gotten into Le Creuset.  I bought mine second hand and in very good condition.  I use the casserole pot at least once a week, more often two or three times.  I bought the grillit skillit and use that once a week.  Not my favourite piece, but nice makes nice grill marks.  I also have three of their sauce pans.  I would like to get a normal Le Creuset frying pan next and then all my major cookware will be by them.

So far, so good and I would recommend them.  But, you can not stack them as it will scratch the enamel.  The Grillit can be difficult to clean, unless you've built up patina.  I generally heat up the kettle with boiling water and put it into Grillit just after I finish cooking, and by the time I'm finished eating, it's ready to be scrub (nylon brush).

So far, so good and I would recommend them.  But, you can not stack them as it will scratch the enamel.  The Grillit can be difficult to clean, unless you've built up patina.  I generally heat up the kettle with boiling water and put it into Grillit just after I finish cooking, and by the time I'm finished eating, it's ready to be scrub (nylon brush).

I've been waiting to share this tip...  when you put in the boiling water, add some baking soda and let it boil for a bit.  It takes everything up and doesn't damage the finish.  I have a very valuable grill pan that I am "babysitting" and this is how I clean it everytime I use it.  Hasn't failed yet!

Thanks, Mrs Pink.  I'll try that if I have difficult stains, but so far the boiling water has been enough to remove any gunk from the pan.

The other tip for the Grillit would be to ensure you food is not wet and don't try to move until it has cooked a bit.  The pan will release the food once it has cooked, but if you try to move it just after you've put it on, then pieces will stick.

I'd love Le Creuset.  Don't bother with non-stick, other than a small pan for pancakes (english style ones).

Vicky

We have Anolon pots and I LOVE THEM.  They are soooo easy to clean and they're really heavy.  I'd say they were mid-range pans...we bought a set because it included what we wanted....I think it was 250 pounds originally (though we bought it on sale (Fenwicks)) and included the milkpan, three saucepans, the saute pan, and the skillet.

The pan I use the most is the covered saute one -- it's deep, so it catches any spatters.  It's also big enough to do a bit of soup or sauce.  This one:

Lola, I have a pan that size and it is my favourite.  I use it for everything, sauteeing, browning meat, and one dish meals.  The edges are a bit high for the kids though, they aren't tall enough to use it, without burning themselves on the edge of the pan.

Ooh!  i could use a pan like that!

My dh turned me on to Le Creuset. Now, it's basically all we use unless we need a cheapy pan we get from somewhere like Ikea. 

I love my carbon steel wok and use it every single day.

My Myer stainless steel wok.