I'm suggesting a "What's in Your Kitchen" Forum

le Creuset enameled cast iron pots & pans

the good stuff
dual oven lacanche cluny with wok burner, simmer plate, flat top, and griddle
4 inch by 48 inch end grain boos table cutting block
lecreuset dutch, braiser, casserole

miscellaneous stuff
korean stone bowl rice cooker
ka mixer with grinder attachment
food processor
cataplana
great grandmas aluminum wood handle pots
some pie tins
lodge cast iron skillets
wok
old outdoor blue carpeting that cant be stained any more

Lots of odds and ends. Some cast-off from my mother's gear, such as an actually made in Holland enameled Dutch oven, and an aluminum gridle that spans 2 range burners. Lots of stuft picked up over the years at 2nd hand shops. All of our day to day cutlery is mismatched, much of it from the 30's & 40's.

Bunch of knives of all descriptions. Most used are an old 10" sabatier chef's and a Hattori petty. Reserved for fine work, a Kikuichi 240 gyuto. Edge Pro sharpening kit for the blades. Couple of cutting boards, wood and rubber.

A Benrinner. 10 qt. Fagor pressure cooker. Waring immersion blender. A Blendtech. 1 gram accurate scale. Inexpensive controller to turn slow cookers into sous vide cookers. Thermapen and Thermowerks IR thermometer. 2 Pyrex measuring cups and a "Perfect Beaker." A 12" Calphalon SS skillet that I polished mirror smooth for making French style omelettes.

Not much in the way of bakeware, but do have a ceramic bread cloche.

Etc. Etc.

A full suite of GE profile appliances that were part of the SS package when we had the house built.

@fishlessman - agreed kitchen supplies do come from the woodshed, further to @RRP and his Boa wrench and dead blow hammer, @hapster liked his micro zester - most of which are based on super fine wood rasps. The best pair of poultry shears I've ever used were tin snips designed for hobby use. 

Any frying pan.  Woks or wok-like pans will work but you want more angle on the lip.

nola and eggselsior, is just stainless the way to go, im using one of those ceramic coated types that looks like a teflon and it flips fine but i know it will never stand up for me, its already showing signs of self destruction

fishlessman - Stainless is fine.  Lasts forever.  Or at least much longer than coated pans.

KitchenAid Artisan Mixer, several different style food processors, a slough of pots and pans, CI» skillets, pie pan, and pans some date to the 50s and 60s, many knives (my good stuff stays hidden in a case for my use only :-) ), thermometers in my freezers and refrigerator (creature of habit), funnel, measuring tools, rubber mallet, rubber pipe wrench-two sizes-, vacuum food saver, storage bags and containers deemed freezer safe, several plastic cutting boards and a wooden large cutting board, rice cooker, & many many obscure specialty culinary tools, coffee machine, cappuccino machine, dedicated hot or cold frother, etc. etc.

almost forgot my coffee machine

gdenby said:

Fishless: I bought my Calphalon because of good ratings, but ended up polishing it because between my ineptness and the pans surface stickiness, I couldn't easily flip anything. After a mirror polish, everything was so much easier. I was guided by this: http://www.potshopofboston.com/products/omelette/10polishedOmlettePan which was something Julia Child requested. I read that seasoned CI has the same polymerized oils that comprise Teflon. And I also read that during the peak of CI production, pans were made much s,mother than today. I've got a little 8" skillet that I started polishing in preparation for seasoning because J. Child once mentioned that the top omelette maker in Paris was a woman that used a huge CI skillet.

thats a nice pan, most of my bean pots came from that place. i polished my lodge ci 12 and it makes a huge difference non stick wise, too heavey to flip with though, maybe i should polish the 8

Frigedaire wall oven for holding 8.5", 12", and 14" pizza stones, along with  the 16" Baking Steel, and 14" x 14" stone Mario Batali Piastra

Samsung french door fridge

A ridiculous amount of CI pans, favorite being a Wagner 12" chef's skillet

Viking 7 ply SS 3.5qt saucier

Vintage Le Creuset Enamel CI DO size 24

Vintage Le Creuset Enamel CI sauce pan with spout size 22

Lodge 6qt enamel CI DO

2 Lodge CI #12 DOs

Lodge 5qt DO Double Dutch Oven

Lodge skillet for blackening, high heat searing

Shun Classic SS 10" chefs, 9" slicer, 9" bread, 9" carving, 6" chefs, 2 4" angled paring, tourne, and 4 piece steak knife set.

Apex sharpening system with Chocera stones

SS Cocktail shaker

Japanese Benriner Mandolin

Griswold #8 Waffle Iron

Grisold large logo epu #s 10,8,6,5 and 2 3s

#16 Griswold large slant logo with bail

Vitamix 5200 with both 64 and 32 oz containers

KA Pro 600 Copper Pearl with meat grinder attachment and pasta roller set

KA food processor

Foodsaver

Roaster oven

3 crock pots

10 Qt Food Network 4 in 1 stock pot

Emeril CI 4 in 1 cooker 

Nesco American Harvest Dehydrator

Encore burr grinder

Chefs Choice electric kettle

Frieling #0104 french press

Pelican 35qt cooler that stays in the kitchen

14" wood and metal peels

16" wood and metal peels

12" hand hammered pao wok

16" hand hammered wok

Oxo salad spinner

Custom 3" Ozark West black walnut butcher block

Haeger stone deep dish pie pan

2 Hartstone Pottery  loaf pans

2 Pampered Chef muffin pans

Pampered Chef bundt pan ($5 at antique store)

Hobart 12" #512 meat slicer from the 70s

Gen 4 16gb iPod and Auvio speaker box

I'm sure there is more, but that pretty much covers it. hahaha

 

 

There's an interesting question floating through this thread, non-stick vs. steel frypans.  My take:

I don't disagree that's your take on it. 

Teflon, ceramic, seasoned CI, seasoned stainless, enamel, seasoned or anodized aluminum or seasoned magnalite....they can all successfully cook eggs and fish without sticking (some with a little oil).  I never had a problem with bacon.

That's because all these surfaces are non-stick.  Teflon has one advantage and a number of disadvantages.  The advantage is it has one of the lowest coefficients of friction of all known materials, so in good condition, no oil is needed for food to not stick.  The disadvantages are: it is easily damages by abrasion, it doesn't last as long as the non-coated pans, it releases poison if heated too hot and it won't develop as nice a fond.

Whatever works, works.  I'm no purist, I'm practical.