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Originally Posted by sailingdog
Just remember, that the "non-stick" coatings will give off nasty fumes if you heat the pans without something in them. Saltwater is great for cooking, but you do have to dilute it with some freshwater for certain things.
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That is just a matter of keeping the temp below 400-500 degrees, right? Anyway, at the moment I'm thinking that the best solution might be one of those stacking sets for general pans and suplement that with a cast iron skillet I have + plus maybe a caphalon "one" skillet for when I want to make some pan sauces. Cook's Illustrated claims that it acts as a regular pan while cooking, i.e. you wouldn't want to cook eggs or fish sans fat/oil, but cleans up like a non-stick. Well, I'm sure I'll sneak my wok on too, but I'm not so sure that really makes sense.
Another question, what is the biggest size pans that generally fit on boat ranges?