Most
Le Creuset 5.5 qt dutch oven
Tramontina Pro 14’’ non-stick skillet
Griswold #8 cast iron
I make stock and a soup once a week, and a marinara every month so the dutch oven is always ‘stored’ the stove.
The Tramontina is a big ass pan and I only cook for two people. But I like the heft and space. I like to do a large batch of mushrooms, peppers, asparagus or some veg to have in the fridge for a few days as a utility ingredient. Nothing’s ever crowded in the pan and the non-stick performance is outstanding – I’ve yet to use soap on it.
The Gris is the go-to for eggs, steak and most fish.
Least
outside of the aforementioned paella pan …
Baguette Pan - there are excellent baguettes in my area and I’ve been focusing on baking general purpose loaves and rolls (trying to nail the characteristics of a NYC bodega style Kaiser roll).
double boiler - I use the blender method or Kenji’s method for hollandaise.
fondue set - I forgot I still had this in the garage.
