I am building my own kitchen (YAY) and I also need my own set of pots&pans. I want the essentials, so I already opted for a copper saucepan (need it for styling purposes as well) and a cast-iron skillet. I need something for stir-fries and that can really favor caramelization. My nonstick pans are awesome, but they don't exactly do a good job in this sense, and I don't love steel pans. I set my eyes on lyonnaise / blue steel / carbon steel pans, but I read that you cannot cook with acidic foods in them (so no deglazing with wine)...
What is your experience in this sense? What would you recommend in terms of materials and brands? And what is your favorite pan you own?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)