I am another admirer of Le Creuset pots and pans. We received a grill pan, a skillets and two casseroles as wedding presents and I inherited two saucepans and another skillet from my father. These are my go-to equipment for most projects that require either very high heat or long cooking. (The stainless steel is for boiling things in, period.)

We also have two modern non-stick omelette pans that are excellent for -- you guessed it -- omelettes, and not much else. Oh, and fish.

Edmund's huge iron skillet (which I can barely lift with two hands) is The Thing for all egg dishes except omelette, and an amazing range of other stuff.

Yes, I have too many pots. I'm quite cool with that.