One Pot---Two Pots
While posting a resonse on the crock-pot thread I mentioned that a cast iron Dutch oven, enameled or not, is the most versatile piece of cookware you can have.
I really believe that; whether we're talking a modern type, or the original legged variety that you can bake in. If somebody said I could only have one pot or pan, a cast iron Dutch oven would be my choice.
If that person said I could only have two, my second choice would go to a wok. There aren't a whole lot of things that can't be cooked in one or the other of those two.
What about everyone else. What would be your choices for a one-pot and a two-pot kitchen?