Quote (brmv @ Jul 16 2013 07:33pm)
as indicated in the op there are different types of cookware which are more suited for different types of cooking
but since most people have a preference for certain meals it follows that there is a preference for certain types of cookware
the indicated need for different knives does not automatically translate into needing cookware of different materials
but rather different sizes/shapes which could all be made from (or coated with) the same material
i didnt say that BECAUSE different knives are good for different things, it follows that different pots are good for different things, too. i just compared them. theyre similar, but independent of each other.
theres a right knife for each thing. you can do pretty much anything with a chef knife, but that doesnt mean its the best knife for a particular job. for example, you could debone fish with a chef knife. but a boning knife will do the job much better. you could cut potatoes with a chef knife, but i prefer a thinner knife for that so that potatoes dont stick to the knife. etc, etc.
likewise, you could cook just about anything in a single large pot. soups, sauteeing, searing. whatever. but unless you need the high walls, theyll be in your way. or, you could make eggs in a stainless steel pan, but theyll stick much less and be easier to do in a non-stick or equivalent pan. you could sear a steak in a non-stick pan, but itll come out better in a stainless steel pan, since in that case you actually do want it to stick. so while you could use a single type of pan for everything, different things work better with different pans.
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