I primarily use 4 pans/cookers for my day-to-day cooking. 1. 8 inch Lodge cast iron skillet. We bought it from US. Its ok to cook smaller portions for 2-3 people. 2. 10.5 inch some Indian brand cast iron skillet. Look and feel is exactly like Lodge pan. Big enough for cooking vegetables for 4-5 people. 3. A small 6 inch aluminium non-tick pan exclusively for cooking eggs for my husband and daughter. 4. 3 and 5 lt stainless steel cookers for pressure cooking. I also have a non stick wok but off late I am avoiding using it at all. My 8 inch cast iron skillet is seasoned enough to behave like non stick pan. Requires very little oil for cooking. 10.5 inch skillet is still new and will take few more months to break in. I generally use induction to cook. At min setting with these cast iron pans, cooking veggies take an hour, but it tastes great.