If you like to do dishes*, this post is not for you. But if you, like me, are always trying to minimize the number of dishes requiring handwashing because you don't relish another half hour in the kitchen after all the previous kitchen time required to actually prepare the food, here are some tips for you.
I use cast iron skillets every day. Often the same one multiple times in a day. A skillet might start out the day frying eggs. I don't bother washing that skillet out, and will find ways to cook other things in it for lunch or dinner. So I might use it to saute whatever vegetable I was planning on making, or cook extra onion, or put potato cubes in it to roast in the oven.
I might also use that skillet twice just during my dinner preparations. Say, to cook an onion, which will then be removed from the pan to be replaced with the potatoes to be roasted.
If whatever I'm cooking on the stove needs a lid to steam or something, then I look first to see if I have a larger pan or skillet already in use or dirty that can be used as a makeshift lid. That way, I don't have a separate lid to wash.
Here's a visual:
* I'm not entirely convinced these people exist. Do they? Are you one of them?