COOKWARE, BITCHES

[Blindgreed1]

Frying and simmering are more of a function of temperature than what the pan looks like. I would use that pan to pan fry a fillet of fish, or to saute a nice veal marsala or simmer a sauce depending on the desired starting volume.
I like nice cookware too, I think of them as proper tools that just happen to be meant for food preparation.
I really like cast iron, very functional stuff that requires learning the "Feel" of what you are doing, Temp management is kind of critical.
Lighter ware such as you have there is good stuff too, works equally well on a gas flame or on a glass top like I have.
I am due for a new set, been looking for a while but have not decided where to drop the hammer. Turkey day is coming, I better get busy and get it figured out.

This...