Finishing a significant kitchen reno and we're treating ourselves to new cookware. I don't see any sets we like, so we're going a la carte. We've got some cast iron pans that have been in the family for years, and a few non-sticks we change out every few years, so we're focused on stainless, copper and/or hybrid pieces.
As an FYI, we'll be cooking on a Blue Star gas rangetop.
I'm thinking along these lines:
Saucepans - Small and large, and a mid sized saucier/windsor. Cladded but not over the top, probably All Clad D3.
Saute - Probably a 3 quart, not sure on splurge factor.
Skillets - Thinking high end stainless like Demeyere Atlantis, but wondering if copper would be better.
Stockpots/pentolas - Going with a 7-8 quart for pastas and a 12 quart for stocks and big batches. Most likely fairly cheap like Cuisinart or low end All-Clad.
Any suggestions or thoughts on where to spend (or not) or what I'm missing appreciated!
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...
by David Watsky | Staying in is the new going out—at least for now—and we've some fun ideas for making the most of your...