Kitchen round-up: Matt’s pots & pans

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).

1

11″ Kavalkad Sauté Pan – Ikea

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.

2

2 Quart Anodized Saucepan & Lid – Calphalon

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.

3

8″ Sauté Pan – Pampered Chef

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.

4

3.5 Quart Enameled Cast-Iron Casserole – Le Creuset

Great for searing and even-heated braising in the oven. I use it for baked sausage with rice and slow roasted vegetables.

5

11 Quart Stock Pot & Lid- Ikea

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.

6

3.5 Quart Enameled Cast-Iron Crock Pot- Le Creuset

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.

7

4 Quart Sauté and Simmer Pan- All-Clad

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.

8

3.5 Quart Cast-Iron Crock Pot – Lodge

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?

3 comments posted

  1. Posted by Sarah - 09/24/2011

    I love this post. Made me reevaluate my whole set. More like this, please.

  2. Posted by Pete - 09/25/2011

    Why have two dutch ovens (which you seem to call crock pots) that are the same size? Wouldn’t one be enough?

  3. Posted by Matt Fetissoff - 09/26/2011

    Pete: I know it may seem a little overkill to have both, but I’ve heard stories about potential high-heat cracks which can develop when using a dutch oven for baking no-knead bread. This is why I use the more expensive Le Creuset for most cooking while the cheaper Lodge is for baking.

    http://www.nytimes.com/2006/11.....1mrex.html

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