Compromise

I like crepes. Who doesn't, really?

I also like cornbread, scrambled eggs, sausages... all of which could conceivably have their own pot, pan or double-boiler.

What I have instead is one well-seasoned, 10-inch cast-iron frying pan. Is it the best tool for any given job? Maybe not. But it is the Swiss Army knife of pans: pretty darn good for just about anything.

Also, it cost less than $10, new (I think it was part of a three-piece, $15 set).