There are so many newfangled types of kitchen ware out there.  TV is ripe with a new can't do without Skillet, pan, or cooking system each and every week.  Some do well enough, some are just junk. 

For my money, I still prefer my wonderful cast iron skillets for most every skillet need.  They can take the high temps or simmer things on low for long periods.  Fewer fiascoes with sticking, scorching, etc.  And clean up is divine!  Simply empty skillet, put about an inch of water in it, set on high burner, when water comes to boil scour and voila!  Wipe dry, set on burner you just had on, for a minute.  Set off and if it looks like it needs it, rub a drop or two of oil all over the inside. 

I'm the same way about my old club aluminum pots.  They are perfect for cooking rice, boiling fudge, cooking a custard.  I do like my stainless steel for some other tasks, steaming veggies, boiling eggs, etc.  But by and large, I'll reach for my club aluminum 8 out of 10 times.

And you, what is your favorite cookware?  Do you have any cast iron or club aluminum?

Barbara