Top 3:
Mauviel 30 cm steel lined 2.5 mm copper fry pan for sauté of vegetables, cooking proteins, and even boiling pasta (thanks to Kenji).
Mauviel 22 cm steel lined 2.5 mm copper fry pan for making eggs, grilleused:d cheese, and any small task.
Bourgeat 18 cm steel lined 2.5 mm copper sauce pan with lid for making pasta sauce, steaming vegetables, boiling eggs, making rice, etc.
Least used: over the years I’ve several times been unable to pass up large French copper cookware intended for hotels or ocean liners. Amongst these are:
50 cm 3 mm tin lined copper rondeau
46 cm 3 mm tin lined copper stock pot with lid
52 cm 3.5 mm tin lined copper rectangular roasting pan
