I’ve been given the go-ahead to replace some of our more battered cookware…and now I don’t know what to buy! We have the following, in descending order of use:
Lodge Cast Iron 12″ skillet with lid, a gift from Kevin and Jill, our cast iron gurus
An absolutely indestructible Magnalite 10″ skillet, handed down from my parents
Martha Stewart 3.5 quart enameled cast iron casserole which, oh hey! has been recalled!
We also have – and very rarely use – a square non-stick griddle and an All-Clad 2 burner non-stick griddle.
The items I want to toss and/or replace include:
– 4.5 quart, scratched to hell sauce pan with wooden handles held on by screws so stripped that they can’t be tightened down any longer. When I pour anything out of this pot, I have to rotate my hands in opposite directions to keep it from wobbling. Imagine that with 4 quarts of boiling water or bubbly peach butter!
– 3 quart saucepan that has been similarly abused
– 12″ non-stick skillet that I bought for about $10 at Target at least 5 years ago and is more like ‘stick’ than ‘non-stick’ at this point
So I ask you: what the essentials in your cookware stable? I want to hear your case for specific sizes, brands, and coatings. If you read this site, you probably have a decent idea of what we cook – lots of meat, soups, and the occasional pasta, most of which can be accommodated by what we already have – but also jams, jellies, and tomato sauces that require non-reactive cookware. Canning necessitates at least two saucepans plus the giant pressure cooker. I’m ready to spend the money. I just need you to tell me what to get. So help!