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I'm a bit obsessive about this stuff.
For pots, you can't beat copper for even heating. I have a couple of Falk Culinair sauce pans and a couple of sauciers. Bourgeat is also very high quality, but it has a shiny finish, wheras the Falk has a brushed finish that's easier to keep looking decent.
For frypans, I have a couple of old Griswold cast iron skillets made by a long defunct Pensylvania foundry. They're much nicer than the cast iron you can buy new today. You can find them in antique flea markets and on Ebay. Iron's great for high heat.
For everyday skillets, I use Bourgeat teflon coated aluminum. It's very tough for a teflon pan. But for really slippery teflon, I have a Berndes omelet pan. It is the non-stickiest pan I've ever used, which is ideal for fried eggs.
I also have a huge old Griswold iron griddle, that spans two burners of my cooktop.
For baked beans, osso buco, shortribs, etc, I have a Griswold iron dutch oven that weighs a ton. It's very cool in a rustic old fashioned way, but the lid still seals perfectly after many decades of use.
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