[MarquesMa]

I mainly use three different pans: 1) A carbon steel wok 2) A cast iron skillet 3) A dutch oven.

The wok is very versatile. I use it for most things by default.

The skillet is great for pan frying.

The dutch oven is great for braising without me stirring it too often.

Cast iron is situational because it has large heat opacity: you can think of it as a pizza stone for pan frying.

The advantage is you can compensate by long preheating if your stove is inferior.

The disadvantage is it's slow to respond: When you turn to high it delays a while, when you want to lower the temperature you still need to wait.