marypeeling's Profile

In the minority as well, but my ipad is amazing for holding cookbooks. And for those that have complained about losing favorite recipes when a website changed? Try Evernote - it's a free service that allows you to capture pictures, text, and make notes throughout. You can tag all of your entries with stuff you want to search later, and it allows you to pull in from a multitude of websites. It also allows you to access from any place you install it - so I can look up recipes on my work laptop, add them to evernote, and they're automatically on my iphone for shopping, and my ipad for when I get home to cook.

I use my ipad, and evernote in the kitchen and can't imagine going back to only cookbooks. I have a select few, but I find that I rarely open them anymore.

I have a mixture of stainless steel, Lodge cast iron that i've babied into a beautiful true season and my new pieces of Le Creuset. I find my stainless steel is great for stockpots, and things that will only need to simmer on the stove, or boiling water for eggs, that sort of thing. The skillets are good too, but I find myself switching more often than not to the cast iron for anything in a skillet. Cast iron is good as long as you understand that it heats slowly, cools slowly and burns hot. It's amazing for searing and then transferring into an oven. I can't imagine having just one type, so I'd suggest playing around with both cast iron and a stainless steel type to get the feel for what works better with the way you like to cook.