i use a steel but always wonder if i could be getting better results
i also cant be without my silicone large spoon and turner , will add years to your frying pan
My attempts with the steel were pretty woeful.A friend recommended the sharpener - if you can cut bread you can get a good edge data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Not chop sticks?
But that makes baby food , mash should be lumpy !!
My ceramic heavy based pan, not sure how I got on without one. After using "non stick" etc before it just makes cooking so much easier. I even ditched my much loved griddle pan I've had for 20 years for doing steaks. The ceramic pan cooks them faultlessly.
We have a set of those but they are getting a bit old now. My only negative is the ribbed cooking surface on the frying pan. I've burst a few yolks that I put down to those.
Slow cooker. Gets used all the time
My thermapen for checking internal temperatures.
Thermapen 3 colour coded thermometers
The only way to cook meat properly and stop the dreaded Xmas dry Turkey !!!
Most used gadget - coffee machine or sous vide machine (use the coffee machine daily, so not really a gadget, use the sous vide once per week or so).
Least use gadget - fire blanket (not use that at all.... this year).