forgot about that. Must be alzheimer's...

Thanks CIA guy! 

Oil: Olive whenever possible. Sesame when high heat is called for. Butter every once in a while with eggs. 

Depends on what type of cooking I'm doing though. I used to use cast iron mostly, cornbread baked in a cast iron skillet is heavenly.

Oil? Whatever is around, mostly canola or safflower. 

Ok, with caveats...

Eggs get cooked in the slightly dented non-stick wok, with plenty of butter.

My saucepans are non-stick, except for a copper-clad (stainless steel?) set that I mostly use for the double-boiler. For sauce for my famous mom's recipe mac & cheese.

But I do adore my ginormous cast iron pan; it's still new enough that I'm learning new tricks all the time. (Corn bread? Sounds delightful!)

Also, everything is better with a little butter. (Altho olive oil is very nice too.)

We picked up a large non-stick fry pan and a smaller "stick" one a few years back at a restaurant supply store and we love them. They were dirt cheap and are great workhorses. Only downside is that the handle gets hot, so you need to use a mit or handle cover.

We, obviously love our Le Creuset Dutch Oven and don't use it enought.

We also have a couple Calphalon ones that are good, but expensive. 

OIL:

Olive Oil from Trader Joes or Cost Plus. Butter if desired and sesame or peanut for higher heat.

Hmm,.... don't spend enough time in the kitchen... should stop blogging now... 

mathias

einmaleins

glass & induction grill (my fav for skewers)

I have a little bit of everything.  I cook mainly with just olive oil but I also like to do half butter half olive oil. 

Music is the mediator between the spiritual and the sensual life. ~Ludwig van Beethoven

... for "what means cook?"

That's funny.