Before my cookware journey started, I honestly believed in ‘one pan does it all’ and that if you had found your favourite pan, you could make anything with it.
Unfortunately i soon came to the conclusion, that this wasn’t the case for my cooking technique and skill level in the kitchen.
As a cookware enthusiast, it’s also nice to come a conclusions that will actually support the theory of ‘the more variety of pans you own, the better quality dishes you can make’
My theory is, that you can make pretty much anything in a stainless steel lined copper pan, but you have to master the level of temperature much more for certain delicate items like fish and eggs.
You can also make most things perfectly in a well seasoned carbon steel pan - expect pan sauces with wine/port/Sherry and tomato sauces.
There always seem to be an exception in what a frying pan does perfectly.
You see master chef participants sear steaks in non stick frying pans in all the programs on danish television all the time, but most of us know this type pan is not suited for high heat searing and you’ll never develop the same quality fond in it as you would in a stainless steel lined pan.
To support my theory of the more pans you own, the better dishes you can produce, I’ve now added two extra pans to my collection so I now have 16 frying pans and 9 sauter pans/rondeaux pans in my home kitchen
On a more serious note, I believe a good home kitchen should have between 4-5 frying pans and 2-3 sauter pans to be able to produce high quality dishes on a daily basis.
Size is also important - I once thought 28 cm pans did it all. I now own several 20 cm and 24 cm pans, based on advice from professional chefs.
So are you a ‘one pan does it all’ type person or have you realised by now that you need a variety of pans to make the best dishes in your home kitchen ?
Cheers, Claus