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What CI pieces will absolutely replace my stainless pieces?

post #1 of 4
Thread Starter 
I'm trying to convert all my cookware to cast iron. However, throwing out my old (10-25 y.o.) cookware has been difficult, as I'm afraid I might be unhappy with its cast iron replacements. Are there any pieces of my stainless pieces that I should absolutely keep around? Already planning on keeping my stainless stockpot and wok, of course. I have a 3-, 5-, and 7-qt enamel-over-CI dutch ovens, and 6-, 9- and 12-inch CI skillets. And, yes, I mastered eggs in the CI, so Teflon is, hopefully, among the things you'll say I can ditch.
post #2 of 4

I'd probably keep a small pot for more delicate sauce work that might demand a quicker temperature shift that can be obtained from CI. 

post #3 of 4
Thread Starter 
Quote:
Originally Posted by Deputy View Post

I'd probably keep a small pot for more delicate sauce work that might demand a quicker temperature shift that can be obtained from CI. 
post #4 of 4
Thread Starter 
Quote:
Originally Posted by Just Delicious View Post

Like my 1-1/5 saucepan? Sounds wise.
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