Hard to choose only THREE pans to do all that, much depends upon what you are making and how many servings you need. These three would be my first choices: 1.) an 8-10 inch cast iron frying pan should handle all your searing needs as well as most sauteing and shallow frying. A plus is it also can go into the oven as a roaster. 1.) a 5-7 quart Dutch oven... soups, pasta cooking, deep frying, bread making, oven braising. A Dutch oven is definitely multi-talented. They are expensive, but should last a lifetime. 3.) a medium-sized sauce pan... maybe a 1-3 quart pan depending upon the size of your household. Nothing mentioned should be non-stick as even the best on the market can lose their coating after several years and need to be replaced. Hope this helps.
What is more preferable coating light as some ”Le Creuset” or black“STAUB” cast iron frying pan? Does coating of frying pan and griddle effect on a temperature of cooking dish?
Although the names look a bit alike, the two are different pans. No matter the volume, a sauce pan typically has a smaller bottom and higher sides. Think of it as a pan you would make a small batch of soup in. A saute pan has a wider bottom and shorter sides. It is shaped more like a frying pan but where a frying pan has flaired sides, a saute pan has straight sides. If you are limited to 3 pans, a saute pan and a frying pan have almost the same capabilities... personally I would opt for a cast iron frying pan and forego the saute pan.
I am not fortunate enough to own either a Le Creuset or Staub pan, so I don't know what their coatings are. My cast iron pans have become nicely seasoned from years of use and I am very careful when washing to not remove that seasoning. Look up how to season cast iron... it usually involves high heat and oil and care when cleaning. As for cooking temperatures, you have to be careful with non-stick frying pans when using them... they can not take high heat, and the coating can break down or emit gases, but they are great for cooking eggs on a medium temperature. If you want to sear a steak, you would use a cast iron on high heat.
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