Kevin's Watch

I just ordered some pans from Amazon. Went for the Calphalon hard-anodized.

we have a mish-mash, some weighted stainless steel cookware (ger's hollerin at me that it's called "Tools of the Trade") and some other's we bought for a specific size (sauce pans) and, of course, the obligitory cast iron. i like the cast iron. i can control the heat best with it. the stainless steel without weighted bottoms makes me burn stuff, gets too hot too quick. i'm getting better with a sautee pan than i used to be. i'm primarily a prep cook!! hahaha. meaning i do prep work, ger (chef) cooks! but since january i have been doing the cooking and am getting better.

I'm not. But, I'm cleaning up with a GE dishwasher and some Cascade!

at home, the best frying pan is a meal size Princess House that I loves. I have a small frying pan of unknown origin that is perfect for omeletes. have a Princess House double boiler that i favor for soups and pastas. mother-in-law just gave us a wok that i will be breaking in after the next grocery day.

at work (the trusty camp) we use two sets of convection ovens, one standard stove/oven, one fryer, one tilt skillet. beans and rice we cook in five gallon pots. veggies in six inch pans we put in the oven.

cook with gas at home and work. i much favor gas.

Electric stove unfortunately, and a random mix of unsuitable pots and pans...not a full set of anything.

Couple of thick-based frying pans that do duty for most things, a tried and tested saucepan (corningware, with metal plate in base) for my gravies and sauces, (got a matching sautee pan too) and a cast-iron skillet that I don't use often, because it's a bugger to clean.

Also a smallish and a mediumish stainless-steel pot with a thick base for everything else, and an ex-pressure cooker that doubles as a soup pot.

I'd love to buy a full set of something high quality, but I treat my pans etc. so badly that I'm afraid I'd stuff them up fairly quickly. *sigh* (Must treat cooking ware better.)

Wish I had a gas stove too.

--A

An eclectic mixture of non-matching items (now how's that for a pleonasm?).

Everything is used often (as I cook much) and often renewed. Only three constants: A non-stick sandwich bottom Eva-Trio heavy frying pan, a two gallon soup pot and a "Le Creuset" enameled cast iron saucepan.We just chucked an old saucepan (can't do with less than two) to buy this wonder of cooking. It actually arrouses me sexually to cook with it

www.webvert-cookware.co.uk/saucepan1.htm

Syl, did you get the 8-1/2 quart saucier on special?

Calphalon Commercial Hard-Anodized 8-1/2-Quart Saucier with Lid

I have hinted strongly to Paul that this would make a great Hannukkah gift for me...

I also cook with an eletric range and oven. Living in student housing provided by campus, you take what you get. I have a nice 5 quart stainless steel Calphalon saute pan, a 5 quart Kitchen-Aid Mixer a Kitchen-Aid food processor, and a Showtime Rotisserie I absolutley love. I also have five crockpots I love to use. I have a smooth-edge electric can opener by Hamilton-Beach
which is da-bomb. I have a Smoothie Elite smoothie maker by Back to Basics that is wonderful for blended drinks, especially margaritas...

The rest of my pots, pans, and utensils are a mish mash. I love the heavy guage stainless steel roasting pan and 20 quart stock pot I inherited from my mom. But the aluminum pots and pans had to go. I love the primary colored Pyrex mixing bowl set I also got from my mom (B"H my sister hates to cook!). But her hand held mixer had to be replaced by the standing Kitchen-Aid. I love my large round one-sided George forman grill that can be used indoors or outdoors, esptecially since we are not allowed to use an open flame for grilling outdoors here in housing. Neither gas not charcoal.

One day, when Paul is finished with school and hopefully well established in a career that I can afford to persue some of hobbies, I'll be able to afford some copper cookware. But, I feel I do pretty well with what i have now.

my wife wants copper. haven't used it much, i'm qassuming heat transfer is better? i love gadgets.
we have the following.

3 or 4 crockpots (gifts)
breadmaker
rice maker (my wife doesn't like it, but i want to try it)
two electric skillets (gifts)
four slot toaster (i begged for it for years, i love it)
foreman mini grill
blender
food dehydrator (i make fruit and veggies)

One large nonstick skillet that is used for pretty much anything egg oriented,several cast iron pieces that have been in the family for generations,several stainless steel Princess house pots and pans,a princess house wok,a large set of ceramic coated pots and pans inherited when my paternal grandmother went onto the nursing home,and a large assortment of pyrex glasswear from roasters to bread pans and everything in between.

Arcosteel heavy based stainless steel saucepan and an el cheapo non stick frying pan. Assorted microwaveable plastic cooking container thingies. Pyrex and corningware ceramic dishes, sunbeam nonstick electric frying pan.

Infelice! Long time no see huh? You doing good? Ever make that chocolate mousse?

--A