I'm just curious!
I'll start:
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A 32cm carbon steel pan for anything where I'm using oil and not a lot of water, and also minimal/no highly acidic ingredients. (I'm currently re-seasoning this one — I'm pretty sure my initial coat was never consistent enough to really hold up.)
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A 30cm stainless steel pan for anything acidic, if it needs medium to high temperatures.
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A 32cm nonstick pan, for cases where I need extremely reliable Not Sticking™.