Instead of worry about the future of bonds, or the inevitable 1000 point market drop, I've decided to stay the course and think about cookware instead. As it happens I cook a great deal, and am becoming more interested in the art and practice. I feel I can eat better, more healthily, and less expensively as a result.
That said, I am considering gradually upgrading my cookware. I'm hoping to hear from others on this forum who've done so, and their insight on where value lies.
For example, I don't see any value in spending more on a non-stick fry pan. With normal use, it will only stay non-stick for so long and need to be replaced. Also a stock pot should probably have a heavy bottom, but advanced metallurgy may not make a huge difference in how it does its job. But for some pieces, paying more makes a difference in performance. That's what I'm trying to determine.
Part of my search does also concern specific brands. I know that Le Crueset is the gold standard among enameled cast iron -- and know owners of said piece -- but I bought the much less expensive Lodge equivalent. I look at All-Clad and see they have several product lines -- from Copper Core to their MC2. Some may be more attractive, but I'm looking to the balance of cost and effectiveness.
I realize this is all a matter of opinion, that there's no quantitative objective measure of how to best spend your money in the kitchen. Still it's an investment, and I would be curious how the learned members of this forum weigh in.
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