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.
The most used in my kitchen is a 14" stainless clad pan (SignatureWares). It’s hefty, but holds heat very well. Second would probably be a 12" cast iron. I have pretty much the same preferences as you, but I found a carbon steel pan doesn’t quite hold the heat as much as I’d like on an induction cooktop. That, and the one I have is 10.5" and I’m often cooking more than one serving so it gets crowded fairly quick.