When I moved into my cramped kitchen in 1999, I'd been living in much more spacious quarters, so I had a big collection of pots and pans.
- Soup pots? Small and large.
- Frying pans? Four or five - three sizes of cast iron, plus a Revereware pan and a medium Calphalon pan.
- A small saucepan
- A large saucepan
- A stovetop-mac-and-cheese size pot
- A Dutch oven
- An absurd plug-in electric frying pan
It took me a couple of years to whittle the collection down to the essentials, mostly because I was reluctant to Goodwill so many nice pans.
Now I have:
- One cast-iron frying pan (about 10 inches)
- One small saucepan (stovetop mac and cheese size)
- One large saucepan (mac and cheese for 10)
- Two large soup pots (about 10 quarts).
- That Dutch oven, be it ever so infrequently used.
The soup pots are identical and both contain large and small steaming baskets. I probably only *need* one, but if you're feeding 20-30 every so often, the flexibility is a big plus. As for the Dutch oven, well, they're expensive, so I'm loath to ditch it. I keep thinking I'll do a bean-hole supper some fall, too, in which case it will be wicked useful.
2 comments:
Sounds like you have mac n' cheese on the brain! Sounds good to me :-) Any suggestions on how to make a really tasty single serving of it?
Yes, and I'll post that immediately!
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