What is everyone’s preferred cookware around here? I have usually preferred cast iron cookware for most things that don’t involve acids but have recently started using carbon steel and prefer it for the lighter weight, longer handles and similar cooking properties. Enameled dutch oven for braising of course. I tried to stop using non-stick pans (Teflon and the like) but for certain egg and crepe recipes it just seems absolutely necessary. I would like to get a nice collection of multi-ply stainless steel / aluminum pans when I get the budget for it.