Hi There,

This coming fall semester I will be a sophmore and have decided to try out cooking instead of using my college's dining plan. I have access to a shared kitchen with a standard stovetop and oven.

I am looking for advice on the perfect everday skillet. I cook eggs in the morning, but also like to have some sauteed vegetables and chicken, fish, etc... I tend to eat very healthy. For these items I am in need of a skillet that can cook it all while being low maintenace. I have been leaning towards the new green pans since they can be used in the oven as well as the stove. Even better is that I don't have to worry about overheating the pan somehow and posing myself to the risks of teflon. Particularly the Cuisinart GreenGourmet Skillet is appealing to me, though I do question the depth of the slopping sides which makes the actual bottom surface relatively small. I also was looking into Scanpan and Swiss Diamond. Sometimes though I start to lean to just getting a cheap Teflon skillet. Basically I need your educated advice on what is best for me.

Also I am very welcome to generally advice for healthy college cooking. Just to help out here is a short list I have created of the cookware that I currently own and what I need/want. I also have included a list of what I will consider to be my staple items of cooking.

Own:
Cutting board
Sharpening Steel
Chef's Knife


Need:
Measuring Cups
Measuring Spoons
Salad Spinner
Everyday Skillet
Cast Iron Skillet
Enameled Dutch Oven


Want:
Pairing Knife
Electric Kitchen Scale


Staple Foods:
Lettuce, Tomatoes, Bell Peppers, Onions
Apples and Pears
Quinoa, Rice, Beans, Lentils
Chicken, Ground Turkey Breast, Fish, Lean Steak, Tunafish
Cottage Cheese, Goat Cheese, Feta Cheese
Eggs, Egg Beaters
Nuts
Olive Oil


Thanks Much,
Michael