On a daily basis? my 7 inch non stick professional fry pan....and likely next most used would be the 6 qt Le Cruset Dutch oven.
After those 2 it's a toss up between a larger Meyer non stick fry pan...and a smaller Le C sauce pan...or an aluminum 1/2 sheet pan...with or without a silpat liner.
Linda C

The best cookware purchase I've ever made was my 5-quart round Le Creuset dutch oven.

I also love the saucepan in the link below because i has a strainer and pour spout built in. Perfect for cooking pasta for two people and very easy to clean.

Here is a link that might be useful: Analon 3.5-quart straining saucepan w/spout

My most used piece is the 1.3 qt Mauviel copper saucepan. Next is the 9" Wagner cast iron skillet. Third would be a tossup between the 1.9 qt Mauviel saucepan and the big two-burner cast iron griddle on the Lacanche range.

Let's see for DH it would be the 8" non-stick fry pan. For me my 5 qt oval Staub, I use my oval staub for almost everything.

During the summer which is canning season, my all-clad and analon stock pots never leave my stove top.

Michelle

l) A 28-year-old flat bottomed carbon steel wok
2) A 2 quart Caphalon saucepan - one of the old thick ones made in Toledo, Ohio with the flat aluminum lid
3) A 10-inch professional non-stick skillet with a long ovenproof handle
4) A 3 quart All-Clad saucepan, steamer insert and lid
5) A 6-quart LeCreuset Dutch oven
6) A 10 quart, squat stockpot with a vented lid
7) A LeCreuset grill pan and a non-matching heavy panini press that fits inside of it quite nicely
8) A Berndes non-stick rectangular roasting pan

Can you tell I'm not a baker lol!! I would include my 10 inch cast iron skillet, but sadly I forgot to include it in my household goods when we moved to Holland. I'll be seeing it again when we return to the States next summer!

seagrass

My most used is my 12-inch non-stick skillet. Then the 7 1/4-quart round Le Creuset dutch Oven and a 2 quart Calphalon sauce pan, and a 1 1/2 quart Calphalon Windsor sauce pan with a little spout for pouring. Most used!

My most used is a 12 inch no-name cast iron skillet, about 2 inches deep, that I got as a wedding present in 1974.

After that, it would be the two baking sheet/jelly roll type pans, industrial weight, that I bought at Sam's Club, 2 for about $9. It seems like I'm using them costantly for whatever mixture of roasted vegetables that is available.

During canning season I have an 8 1/2 quart Calphalon pot, not tall but wide, that's the best thing I've ever found for making jam.

Annie

My husband uses 2 of the saucepans the most. For me, probably the one I take out of the appliance garage the most, is my electric fry pan.

DonnaR/CA

Up till now it's been my Visa card 1st, 2nd would be my 10 inch(inherited) cast iron fry pan (around 100 years old).3rd would be a Chef Emeril 6 gt. pot, 4th would be my 5 qt Wagner (inherited) dutch oven (about 60 or 70 yrs. old).

If I could absolutely only have "1", it would be the dutch oven. It does everything well, easy to clean, never lets me down!

I use 3 quart All-Clad saucepans daily -- one with a saucepan handle and the other is a soup pot with 2 handles. I just got a 4 1/2 quart All-Clad "James Beard" that I think will be a favorite. I have an All-Clad chef's pan that I love to use. Then, there is my trusty All-Clad 6 quart deep saute pan that I use all the time. I love it so much that I just got a duplicate as a Christmas present from DS1. DS2 just gave me an All-Clad reduction pan for Christmas and I think I'm going to love it. I use my Caphalon roasters for turkeys and pork roasts on the grill or in the oven.

OT, but I want to mention my favorite non cookware items...

I can't live without my Boos chopping block (large size). I just got it this past summer and I should have spent the $80 years ago!

I can't live without my Wusthof Santoku knife. I can pretty much do everything with that one knife whereas it used to be my chef's knife that was my "go to" knife.

Cameron

I use my 37 yr old Faberware pots everyday as well as a commercial non stick fry pan. And the same cookie sheets as Annie from Sams.

Most used in my kitchen at this time..

~5 qt (12 inch) Saute...Calphalon Non Stick
~10 inch Fry pan...Calphalon Non Stick
~4 1/2 qt Sauce Pan...Calphalon Contemporary Stainless
~6 1/2 qt Sauce Pot... " " "

I have a 3 1/2 qt Windsor Sauce Pan from Calphalon that I've used for years that I love too. I have way too many pieces of Calphalon...it's an addiction.

Nancy

That's about it for daily use... ( The two stoneware pans I got from Jessy are in the dishwasher or they'd be there too... lol )

Rita

mine is bakeware...I use my Pampered Chef stoneware every day..usually the oven has 3 pieces at a time in it for a meal.
As far as stove top..it's a family size lidded "chicken fryer" style non stick skillet from Costco..I buy a new one every few years...it's only $19.99...

The cookware I use daily would include:
Analon 3 1/2 quart straining saucepan
Calphalon 10" skillet
Cuisinart 2 quart stainless saucepan
Cuisinart 2 quart stainless windsor pan
Wearever 10" covered saute pan
and my Airbake cookie sheets and Wilton jellyroll pans.

Rita, I have your set of Visionware too only mine is in cranberry. Have you seen how much this stuff goes for on Ebay? At least 3-4 times what I paid for it!

Michelle

Michelle, I don't know what I'd do if I had to go back to metal pans, just love mine... The cranberry came out a few years after I started my collection... In addition to the ones in the pic I have another 2.5L., double boiler ( broke one of the handles but still use it ), 4.5L Dutch oven and two frying pans ( those were a total waste of money ) and all the lids...

Hmmmm, 3 or 4 times you say.... Maybe I can get rid of the frying pans... LOL

Rita

Rita -

I must be the complete opposite....
Never use the stoneware but I do have a couple way up in the cupboards somewhere....wedding gifts, most likely.

I'm all about SS or Le Creu. Cast Iron.

I have some of the old Magnalite MagPro that's been in almost daily use since 1980, namely a 3qt saute pan, a 5 qt dutch oven & a 2 qt sauce pan. No matter what else I buy, I always return to these. Other favorites are a 8qt stainless (with aluminum bottom)stockpot by Volrath, a 9" skillet by DeMeyere, & a large cast aluminum roasting pan from W-S (supposedly made by Marviel). And don't get me started on the infrequently used stuff!

Most used:
1. 8" or 9" nonstick sloped-sided fry pan (at the moment it is by Kitchen Aid, almost 2 years old) whatever is a good buy at TJ Maxx

2. 3.5 qt. Le Creuset pan with enameled interior, 15 years old

3. cast iron frying pans, 5" from Ann T in a swap, 8", and 12", old one that belonged to my grandmother

4. 2 qt. Calphalon saucepan, 23 years old

5. tall, stainless, bottom-clad stockpot by Farberware.

Wouldn't trade anything for any of them.

We use the 3qrt and 1 1/2 qrt copper/stainless Dansk saucepans just about everyday. Along with a 10 1/2" Wagners's cast iron chicken fryer. A 12" Tri-Ply frying pan rounds out our most used cookware. When we steam fish or veggies we use our old carbon steel wok and a bamboo steamer set inside it. We are doing a lot more steam cooking lately. Interesting to see that a lot of cooks don't just buy sets of cookware. There is mixing of this and that brand. Holds true to what I have been seeing in the cooking store I work in. People are buying pieces instead of sets of cookware. Which I think is the way to go. Whenever a customer comes into the store and wants to buy a whole set of cookware the first question I ask is will you use all the pieces included in the box? Don't spend money on things you won't use all that frequently. NancyLouise

I use a collection of half sheet pans daily. In fact, I'll make a rack for roasting chicken out of vegetables (carrots and celery) and use those for roast chicken instead of a deep roasting pan, since they're so readily available in my kitchen. I also like the shallow sides and think roasting in the Convection mode does such a wonderful job, I find I use this feature a lot.

My other daily ''go-to pans'' are a SS lined copper 12 inch skillet, a 10 inch cast iron skillet and 9 inch vintage copper Revereware skillet (for melting butter and toasting nuts which I seem to do a lot of) that has a wooden handle. I also use various sized tin lined copper pie pans, one of which is deep dish, a lot for the oven, because they heat so evenly (and because they're beautiful.) I seem to have lots of cookware, but these are the ones I use most.

Without a doubt, it's my Le Creuset Buffet Casserole. It's probably about 20 years old, given to me by my mother. It is perfect for one-dish meals, pasta sauces, stroganoff, rolladen, and so much more.

Here is a link that might be useful: Le Creuset Buffet Casserole

Hmmm... my 4 Wusthof knives, esp the boning knife which I use the most - 9" and bird's eye come in 2nd, and the Santoku is my least favorite.

Pans? The 5qt LeC and the 3.5 round one 2nd. Dh and I use an 8" non'stick fry pan, and our most recent is from Ikea and I plan to get a 2nd.
There is also an ancient...20yrs i.e. stainless steel steamer. I use that for almost all vegetables that aren't roasted.

Anf finally, the two 9" square ceramic bakers...one Chantal and one Emile Henri I think. One greeen, one red. Christmas all the time!