Quote (ReturnFormer @ 17 Jul 2013 00:50)
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.
fully support your comments but i didn't argue against those principles but just the comparison, very few people would argue for knives made from anything but stainless steel
just two little comments to your details: personally do not like standard non-stick surfaces (their safety is often compromised) and let me recommend to make your steak on cast iron cookware like:
comes out a treat
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