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Pots and Pans Recommendations for Re-Equipping a Kitchen


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Pots and Pans Recommendations for Re-Equipping a Kitchen

omotosando | Oct 28, 2006 05:30 AM

After a long hiatus of doing little in the kitchen other than heating water for tea, scrambling eggs and nuking pre-made frozen dinners, I have started cooking again.

Since I am re-equipping my kitchen, I was wondering what kinds of pots and pans Chowhounders would especially recommend. I have a smallish kitchen with not a lot of storage space and I don't want to waste money and space buying things I am never actually going to use. I am a sorta vegetarian - almost never cook meat or fowl and only occasionally fish.

I am thinking of buying a vintage 4 quart Griswold cast iron dutch oven only because I recently bought a vintage Griswold cast iron griddle and absolutely love it (the griddle is perfectly seasoned, seems lighter than new cast iron and is great for pancakes). But I am wondering if someone who never cooks meat and fish actually needs a dutch oven at all, vintage or non-vintage.

I also just ordered a 5 quart Staub bouillabaisse pot at because (1) it was on sale for $40 off the regular price; and (2) it was so darn good looking.

I don't actually plan to make bouillabaisse but I have been making Japanese dashi soup stock and then simmering vegetables in the stock, and I thought it would be good for that. But I am wondering if I should just send it back when it comes lest it end up being another one of those expensive mistakes that sit unused, cluttering up the kitchen.

So what should I be buying?

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