Conversation in One-pot wonders
Samsung Food
mb945879
My Instant Pot 😁
Dana :)
This is a tough one... M y "what I do every day" answer is probably my 12", 4 qt high sided stainless steel sautee pan. It can go in the oven (hard for my wood-handled wok), handle simmering acidic things (hard for my cast iron pan), if I use enough oil it's non-stick enough (and I can deglaze with water or wine), and because it's 4 qt can also handle a decent amount of soup/curries. I even use it to boil spaghetti! That said, I don't own a ceramic sautee pan so I imagine that may be a good competitor. My SECOND pot would definitely be my Wok! Great for deep frying, stir frying, sauteeing, steaming, lots of things (but not the oven, sadly).
Marc
I swear by my deep Tefal Ingenio pan (sure, technically not a pot but that's another debate). It's about 6" deep, 16" diameter and has a detachable handle that makes it easy to slide into the oven. The non-stick has lasted about 5 years which is incredible given how much that's been cooked in it.
Jacklyn
It's gotta be the cast iron for me. Difficult to clean, but can keep forever and ever