Since I posted my essay about using traditional cookware yesterday, I got some questions about what cookware I use. So, I figured I post a separate article specifically about my favorite cooking tools here…

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You can use the link to my Amazon Affiliate store below to pick up the cookware described in this article, unless a direct link to the manufacturer is provided. I did include the non-Pro Mineral B versions in my affiliate store, for those looking for less expensive options; just be aware that the non-Pro version cannot handle more than about 10 minutes in the oven…

Please note that I receive a small commission for any purchase you make via any of the links provided on my store – at no additional cost to you, of course. If you do decide to pick up one of the items from the affiliate store, thank you!

At the House

At home, my skillet of choice for a good sear, to bake bread, etc. is definitely my Stargazer 10.5-inch cast iron skillet. I do have a Field No 10 as a backup, but 99% of the time, I will grab the Stargazer over the Field.

When it comes to skillets outside of searing, cooking non-acidic foods, or foods not needing a good fond (e.g. for sauces,) I use my carbon steel skillets. My ‘jack of all trades’ here is the de Buyer Mineral B Pro 11-inch skillet; All my eggs are cooked exclusively in my de Buyer Mineral B Pro 8-inch ‘omelette pan;’ tossing spaghetti in their (non-tomatoes-based) sauce, stews (if not in the Dutch oven,) and soups, etc., are typically prepared in my de Buyer Mineral B Pro country fry pan. I also own a Moviel carbon steel pan, which I use as a backup, or as a second “jack of all trades” skillet, if needed.

If I need a skillet to cook acidic foods, or to generate a nice fond for sauces etc., I usually use my de Buyer ALCHIMY 3-ply stainless steel fry pan, unless I use the higher-walled de Buyer AFFINITY 5-ply Stainless Steel Rounded Sauté Pan. As alternatives/backups, I also have an All-Clad and Made-In 12-inch stainless steel skillets. I would not recommend the Made-In skillet, though (let me know in the comments, if you’d be interested in a review and opinion on any of these products here!)

For stews, soups, roasts, etc. I usually will use one of my Dutch ovens. Here, I do like the Made-In 5.5-qt enameled pot, especially when cooking acidic foods. For smaller batches, I usually use my 4-qt Staub; for larger meals, I use the 6-qt Lodge enameled instead. The 5-qt Lodge is my backup, resp. fallback.

At Camp

Camping, I have my Coleman two-burner propane stove, as well as a single burner iso-butane stove set up as a wok cooking station.

I usually take along my Lodge LPGI3 griddle to cook breakfast, etc. My skillet of choice on the road is – and has always been – the Lodge 8-inch cast iron.

I also love to cook stews, roasts, chickens, etc. in my 6-qt Lodge Camp Dutch oven, cooking over the campfire, with embers on the top for an even top-and-bottom heat :).

Last, but not least, I often take my self-blued and -seasoned 12-inch wok along for the occasional stir fry or deep fry…

My Amazon Affiliate Store

My Cookware Recommendations in my Amazon Affiliate Store