Essential pans for a kosher kitchen
My apologies in advance if this has been covered before. I've searched the forums and there are a lot of excellent posts on the essentials for a new kitchen. I understand that the "essentials" depend largely upon what I cook. However, I keep kosher, and I am having trouble differentiating between a fry and saute pan because of the overlap. Because I keep kosher, I will never be cooking any milk based dish in the same pan that I use to cook chicken or beef; nor will I ever be cooking bacon.
I had an excellent all clad nonstick frying pan for eggs, but I somehow ruined it; it now has a brown glaze on the bottom and eggs stick. I suspect I used too high a heat.
In addition to breakfast eggs and pancakes, I like to fry potatoes and latkes. For meat dishes, I do a lot of sauteing, stir fry, things that involve de-glazing, and searing (like steak).
So, dear experts...based on what I cook, what are the minimum pans you recommend?
Here's my take on the minimum:
1 griddle pan (for fried eggs and pancakes)
1 large fry pan (for latkes and potatoes)
1 large fry pan
1 high quality deep saute pan with a cover
I have a grill pan (meat) but don't use it much since I grill outdoors when the weather is nice. If you don't have access to an outdoor grill, a grill pan may be useful for you.
I pretty much have 2 of (nearly) everything because you just never know, but you can get away with fewer milchig pans.
2 saute pans
2 omelet pans
2 grill pans (panini or grilled cheese)
I also have two 5-qt saute pans with lids and helper handles (and heavy clad bottoms). They do an excellent job with rice, quinoa or other grains.
Almost forgot, I have a rectangular non-stick griddle (spans two burners) for pancakes, larger quantities of potatoes, has browns, etc.