What Sizes Of Cookware?

Q: Having recently fallen into some money (ah, wedding gifts! :^), it's now time to purchase some quality cookware. I've followed the thread on what types of cookware with great interest, but what 3, 4, or 5 sizes and kinds of cookware are esential? Fry pans? Saute? Stock pot?

A: Undoubtably you will get as many answers as posters. A great deal will depend on how and what you cook. I will not presume to tell you what's "essential," but will mention my own usage. The pans I use *most* often (with brand names, where applicable) include: 10" heavy aluminum frying pan w/ Supra coating 12" heavy aluminum frying pan w/ Supra coating 1.5 qt sauce pan (Master Chef) 8+ qt stock/soup pot 3 qt sauce pan (Magnalite) These are the work-horses around our house (plus a rice cooker, of course). After those comes the second tier: 2 qt sauce pan (Magnalite) 12" (6qt?) saute pan (Master chef) 10" cast iron skillet 1.5 qt copper sauce pan 3 qt copper sauce pan another 8+ qt stock/soup pot 3 qt casserole dish (pyrex?) After those, I have a small collection of other pots and pans which I use occaisionally (i.e., when appropriate or I need an extra). A partial list: 40? (30?) qt stock pot (good for massive stock or lobsters!) Weirdo wok (Magnalite) Normal wok (steel) 4/5(?) qt sauce pan (Calphalon) 6 qt saute pan (Calphalon) various other sizes of casserole dishes whole fish steamer If you bake, there are also a host of items, the formost being good cookie sheets, but that's another thread.

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