Can we talk about cookware?

It’s good to have different skillets for different jobs. You can’t have too many.

I have both cast iron and carbon steel skillets, but my favorite skillet is a ceramic-coated model which is very light and perfect for omelets, although I use it for almost everything. I'm careful not to use metal utensils (only wood or silicone), although I've never seen any evidence of scratching.

I got my two good pans in a box at the dumpster and I’ve been using them ever since. Both heavy coated cast iron.

I mostly use cast iron skillets but prefer a nonstick pan for eggs and fish. I have a carbon steel wok I use for vegetables.

We use mostly Le Creuset.

I agree about the ceramic coated skillet. It does cook omelets to perfection. I have several quality skillets but this is the one I always reach for. It was $12 at Home Goods.

I should also mention I do have a decent non-stick frying pan frying pan (Tramontina) in addition to the carbon steel.

Just not sure what I would use the steel All-Clad frying pans for that the other two can’t handle.

I rarely use my steel frying pans. Mostly for heating up veggie burgers…. I use a steel sauté pan occasionally but not the frying pans. If you want fewer pans, you probably want good non-stick. I have never used carbon pans but they look interesting.

Isn't there some problem with cast iron and glass cooktops?

Not really r9. You shouldn’t slide the pan around and you have to put it onto the stove top gently to avoid scratching and potential cracks. When you’re done cooking you should rest the hot cast iron pan on a trivet to cool rather than on the stove top.

I’ve decided to return the All Clad. I can always buy them later if I decide I need them, though perhaps not at such a great price.