The secret to having only one pan is that it be large and cast iron. Cast iron is like leather. A great seasoning is akin to a great patina - it's one of the few modern day items that truly gets better with wear and will last forever. Spartacus takes great care in seasoning all the cast iron pans every weekend, but the longer you own the them the less you have to do it, and really, the best "seasoning" is just to cook with them.
I love this guy and his whole one bowl, one spoon thing, and while we break things/have people over often enough to need a few more than one, the no-duplicates philosophy is one I can really get behind. I cook everything in this pan - I deep fry, I stir fry, I make cornbread with an amazing brown crust, etc. You get the idea. This pan is good for just about everything and since it's big enough not to crowd the mushrooms, there really isn't any need for another.
left to right: scrambled eggs, veggie stir fry, simple roast chicken (all ready to make gravy from pan juices), cornbread, toast
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