Primarily metal. My pots and pans are stainless steel, nothing else: a basic set that has lasted since I left home when I was 18. For sauces that could catch, I use a small bain marie and a wooden spoon. For the rest, just water or light olive oil, sometimes both, and stainless steel utensils. I once tried a silicon spatula, but found it heavy and harder to use deftly. It went to a thrift shop.
I'm wondering what are the dishes you most love to cook, Bijoux?
@hartfire I have some nonstick pots that I was scratching up a bit with some of my metal utensils, so at first I was using more plastic—then I discovered silicone, which was less likely to melt. Someone gave me the wood utensils when I began experimenting with Thai dishes, and more veggie dishes. Under "Homemade Foods" I’ve posted a few dishes.
