I have 3 well seasoned cast iron pans (12,10,8) that I use weekly, plus a dutch oven I am currently working on after over-heating it in a camp fire. Just picked up 3 6" oval boats to go with the fajita pan.
The bread machine is my wife's baby, I don't touch it but she makes bread at least once a week. Pizza pans or stones? I've got 2 rounds and 2 rectangular stoneware trays from Pampered Chef that work great for biscuits, cookies, etc.