Ramon Noodles + Plastic Spoon, the college diet.
Cast-iron skillet; all-clad stainless pots and pans; cast enamel dutch oven; Teflon coated omelet/crepe pan; steel wok.
People who are complaining about cleaning stainless steel do not fret. The easiest way to clean it is not with soap and water but rather with heat. Heat that sumbitch up until it is red-hot and smokin’ and then take a wet cloth rag and drop it in and scrape using a wooden flat spatula and repeat until it is clean. Dry it off before putting it away. Now just remember that heat will kill things that soap cannot; there is no need for it on any cookware that receives direct heat.
The whole point of these types of pans is that the burned and crusty bits of food in the bottom serves as a base for sauces – something we can actually thank the French for.
