I’m interested to hear how you chose to expand your cookware prior to having experience cooking things outside your comfort level. Or put differently, how did you avoid wasting money on specific cookware types the internet says you should own if you’ve never owned them before?
I cook for 2 mostly, sometimes 3-4 and a few times a year I might cook for 5-6.
I’m slowly gathering cookware and I believe I’m almost covered for most things we regularly cook but I’m not sure what piece(s) make sense once I have covered what we typically cook. Researching online would tell me some specific items I don’t have but I also don’t know how much I’d use them since I’ve never had them.
For reference, here is what I have: (Will be adding a medium pot for cooking noodles)
-Demeyere Proline 11” & 9.4” Skillets
-All Clad D3 1.5 QT Saucepan
-All Clad Copper Core Essential 4 QT
-Le Creuset enameled Crepe pan
-Le Creuset enameled Grill pan
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