How would you describe the pots and pans you use in your kitchen? Do you own a rough and tumble crew of misfits? Maybe your collection is more akin to a massive extended family with brothers, sisters, and cousins all working together?
The cookware we own cycles as we age. The skeleton crew I owned during college was just a 10-inch fry pan and a 2-quart sauce pot, but their numbers grew when I was gifted an inexpensive starter set after graduation. By now, everything from my immediate-post-college era has been replaced with a miss-matched crew of pieces forged for specific tasks (and pictured above).
A light non-stick pan that doesn’t need tall sides, can hold a tortilla, and is cheap enough that I can replace it easily if it scratches. I use it for quesadillas and pan-fried fritters.
A somewhat non-stick pot which quickly heats a small amount of water or cooks a small volume of liquids. I use it to cook pasta sauces and reheat soups.
This tiny pan holds heat well and has an efficient non-stick surface. I use it for eggs in the morning or to quickly saute some garlic.
Great for searing and even-heated braising in the oven. I use it for baked sausage with rice and slow roasted vegetables.
The thick base on this pot boils water at blazing speeds, and it’s huge capacity make it great for large volumes of liquid. I use it to make chicken stock and boil water for pasta.
Another great one for searing and even-heated braising, but this version is better at large round roasts. I use mine for swiss steak and braised chicken.
This pan does such a wonderful job of evenly searing, and it can finish thick cuts of meat in the oven. I use it to cook steak, chops, sausage, and fluffy white rice.
Great for fire-side cooking at a camp-out. I use mine as a dedicated no-knead bread baker.
So what does your collection look like and how would you describe how they work together?