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- Joined Mar 10, 2010
So I've completely worn out (and outgrown) my Kitchen Aid set of non-stick pots & pans and won't be going the set route this time.
I'm trying to figure out the essentials...and how they translate...for example...what's the best pot for boiling eggs or pasta...since I was used to my medium sized pot from the set.
Here's what I have picked up so far at Ross and Tuesday Morning:
9 Quart Chantal Stockpot
4 Quart Covered Sauce Pan (Tramontina)
Copper Stock Pot (has the "Fabrication Francaise" on the side...with cast iron/bronze handles) Not sure about cooking in this or if it's better to look at
It was more of an impulse buy because it was so pretty.
I also have one large good condition teflon skillet and my beloved Griswold iron skillet that I just restored and seasoned.
So what am I missing...or what would people suggest...
Thanks in advance!
*I cook every meal in my house so there's a lot of action in my kitchen...in case that's important...
I'm trying to figure out the essentials...and how they translate...for example...what's the best pot for boiling eggs or pasta...since I was used to my medium sized pot from the set.
Here's what I have picked up so far at Ross and Tuesday Morning:
9 Quart Chantal Stockpot
4 Quart Covered Sauce Pan (Tramontina)
Copper Stock Pot (has the "Fabrication Francaise" on the side...with cast iron/bronze handles) Not sure about cooking in this or if it's better to look at
I also have one large good condition teflon skillet and my beloved Griswold iron skillet that I just restored and seasoned.
So what am I missing...or what would people suggest...
Thanks in advance!
*I cook every meal in my house so there's a lot of action in my kitchen...in case that's important...