To go with cast iron, a wooden spatula. Love them, last a long time, don't scratch. Cheap and you can buy multiples to last a lifetime for next to nothing. I also have a wooden teaspoon I absolutely love.

Whatever you purchase, consider getting pots that are compatible with induction stoves as that is the longer term trend. Gas stoves will eventually be banned or limited as new research is showing ill health effects from them.

are you referring to stainless steel, carbon steel, or something else?

I bought an enamel Wolfgang Puck dutch oven probably around 12 years ago - mine didn't fare as well as yours, though. I used it a lot, took pretty good care of it, but the enamel started chipping. I got it new, but at a discount store, so who knows why it ended up there (no clear damage or defects when new).

I've had similar issues with some other enameled pots I bought used, but then have others that have patina but no chips at all.

I think the quality of the coating is what really varies from brand to brand.

Go watch a YouTube video on how to recondition steel pans then look around your local second hand stores/thrift shops. After a really small amount of work and one can of cleaner I got a whole set of solid like new pans for under 40$.

You can do this with cast iron too but it's more work.

Lodge knows cast iron as well as anybody and they've earned a great reputation. The difference is in the coatings, colors, and enamel quality and durability (at least from everything I've read cuz i don't own any enameled lodge) which are done in house to perfection by the French twins. Lodge is USA made for everything but their enameled lines which they finish in China. *** and que guy that wants to argue the country of manufacture has no bearing on quality

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Thanks for the info. My Lodge is awesome and has a cream color interior as well. LC has me curious and I may have to invest...

Yes they are better, but probably not by the price difference. Serious eats has a good comparison article on Dutch ovens.

Many articles will say that Staub slightly beats LC in cooking tests. They also have a slightly wider base for a larger searing surface. But the enamel is black, so seeing fond is hard, if that matters. The creamy interior of a LC makes for a nice visual when fond develops.

Was wondering if there was another copper fan here. :)

I have a Lodge and it's really nice. Are Staub and LC that much better?

Literally any "double edge razor blades" meant for shaving will fit. I use Shark blades or 7AM - they run ~$20 for 100, and a 100pack lasts me 4ish years.

Look at Maggard Razors' website, or just Google search double edge blade samplers

Yep

Same here to say this

Wustoff chef's knife! Kitchen aid stand mixer Vitamix blender

Yes absolutely, +1 for LC.

Go on Amazon and grab a Double Edge Razor blade sample pack. All razor blades are razor shape but some more than others and its trial and error to find one that works well with your razor, skin, and hair

Small Steel pan, mauvier of equal

Is All Clad the brand?

Buy a De Buyer carbon steel pan, Le Creuset Dutch Oven, a Kitchen Aid stand mixer, and some copper core All-Clad pots in a variety of sizes

I came here to say Staub.

A carbon steel wok. I recommend checking out the book “The Wok” by Kenji

What’s that you’re cooking in the picture? Looks good