Yeah. I’ve got 8" and 10" nonstick skillets – use the former almost exclusively for eggs, the latter frequently for fish since my partner likes that a lot, or when I make a bigger omelet. There’s a 12" nonstick, but tbh, I haven’t touched it in months. For these purposes, though, they are perfect. There’s also a small 1qt nonstick saucepan that I slightly prefer for stuff like oatmeal and grits, since I like both on the thicker, long-cooked side of things, and scraping the excess bits off of my stainless steel pots sucks butts. The skillets are nice All-Clad induction-compatible models, and the last set lasted about 4 years of not-very-good care; the new set are about a year old and still looking great now that I’m being more mindful about them.
Got my sizable 12" Lodge cast iron, which is great for everything from hash browns to burgers to searing off chicken or steak, and big enough that I can do a few different things at once if need be, but it’s so fuckin’ heavy and large that any kind of moving or cleaning it is just an absolute hassle.
Then a set of stainless steel saucepans (1, 1.5, and 2.5qt, I think) that handle a lot of rice-making and sometimes small servings of beans (like reheating canned) or red sauce, a high-walled stainless steel skillet that I admittedly almost never use (the cast iron does almost all the same things just about as well), and a couple of big stainless dutch ovens that I use constantly for everything from curry to red beans to chili.
Like Jon, I’ve got a ceramic+cast iron Lodge dutch oven, but like the skillet, it’s just absurdly heavy (and, to be fair, I am a weak milkbaby soyboy) and thus an utter bear to clean out, so I virtually never use it unless I’m making three big-pot-requiring things at once (very common at holidays or when cooking for a crowd) and just need the extra vessel.
Technically there’s also an 8" carbon steel long-handled pan, but I fucked up the initial seasoning and it got rusty in several spots and just really hideous and unevenly colored, and I never felt like bothering to fix it just for the sake of “a lil egg pan that’s just worse than my nonstick, albeit more durable.”
Our wok’s nonstick, too – a great huge Joyce Chen number – but since I don’t have gas, it doesn’t really do much more than a big skillet for most purposes; I just kinda like how it looks :)
