My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines.
For their current pan probably can't be seasoned or repaired, they went to the store to seek advice, but the salesperson kept promoting the 9-piece cookware set, proclaiming that they needed all 9 to sufficiently distinguish the use of different vessels for different foods, or else they'd ruin their cookware again. Now they're suffering decision paralysis.
- My grandparents live in a flat, and have little space. So which cookwares are essential? Let's predicate that their budget is unlimited for now. They prefer buying 2 polytropic versatile excellent cooking vessels that last the longest, rather than 5 "single-minded" cheaper vessels.
They ruled out woks that don't behoove flat electric induction cooktops.
They're befuddled and overwhelmed by the overabundance and paradox of choice e.g. sauce pan, frying pan, and/or skillet. How does Le Creuset's Stir-Fry pan differ from their Deep Fry, Sauté pans? Do non-stick pans comprise a separate category?