I love this post! I love my pans! Hubby loves HIS pans! We have a "baker's rack with 5 wrought iron shelves that hold all the pans, baking sheets, sieves, mixers, etc.! Thanks to my son's love for Alton Brown, I have learned how to clean and season cast iron, so we have several of those in the collection, too!
Having eliminated all available walls in my kitchen, such a rack is not a possibility for me. But I do love my pans.
Cast iron is the bomb.
We have the same dutch oven. :)
I have more cookware than most people and still find myself wanting to fill out the collection. My collection is mostly Calphalon Tri-ply Stainless (two 6" tapas pans, two 8" saute pans, two 12" saute pans, 12" stir-fry pan, 14" "everyday" pan (think double-handled saute), 1.5 quart sauce pan, 2.5 quart sauce pan, 3 quart "chef's pan" (think sauce pan w/ sloped sides), 6 quart stock pot) and Lodge (8" skillet, 10" grill pan, 10" chicken fryer, 7 quart dutch oven).
I envy your monstrous 15"-er and I currently lack any deep skillets. And if I got those, I'm sure I would find something else to want. Big cast iron griddle, maybe. :)
Oh, I definitely still want more pans. The extra deep chicken fryer appeals to me. Lehman's Country Store in Amish Country, with their full range of Lodge products, is a kind of porn shop visit. I try to control myself, though.
Cookware geeks... I loves em...
2 sets of Logastina Padova cookware (got em onsale for a fabulous price 70% off) ... I love these pots.
12 skillets...one 12" cast iron (I'd kill for a 14"), one 10" cast iron, one 12" stainless steel copper bottomed saute pan, two 12 inch ceramic non stick saute pans, two 12" ceramic non stick skillets, (because I can't use cast iron on the glass top stove, and the SS just doesn't get hot enough to give me a good non stick...), one stainless steel wok pan, one enameled cast iron 6" skillet, one stainless steel 6" skillet, one 10" crepe pan, and one 15" paella pan
3 stock pots: one 12 litre, one 15 litre, and a 8 litre canning kettle. 6 crock pots, 5 various shaped enameled cast iron cookware, more pyrex glass bakeware than one can shake a stick at, many many casserole dishes, 4 large roasters, muffin pan, cake tins, springform pans, cookie sheets, ...... I've lost count of, and two kitchen aid mixers... and still I want more (need a mini cheesecake tin, and a proper tart tin-with the removable bottom, and a angel food cake tin)
I once saw a house with a walk in china cabinet off the main kitchen, I lusted, and then added it to the plans for my dream kitchen (along with the AGA, and the gas cooktop, and the wall ovens, and the wood fired brick bake oven)... must have bakeware storage! Edited at 2011-09-19 02:41 pm (UTC)
House hunting with friends here in Cleveland led me into many houses with butler's pantries. Oh, how I lusted after those. The problem was that they were built in houses where the kitchens are very much closed off from the rest of the living space, and I don't like that part.
While I'm glad to learn that I'm not the only one with lots of skillets and pans, I fear that you are on the verge of needing an intervention. ;-)
i have a 12" iron skillet that mostly gets used for baking cornbread, pineapple upside down cakes, and the occasional cobbler.
Good uses for it. My mom used to make pineapple upside down cake. Mmmm.
Still enjoying this series. I find it interesting how personal these things can be, and you can't really say generically what ought to be in a kitchen. You make good use of seven skillets, while I generally get by with three. On the other hand, we have if not more, then larger stock pots--mainly for all the fruit processing that must go on when one has trees. The canning pot doesn't count as a stock pot, right?
Canning is another beast all its own. But if the canning pot could double for a stock pot, that's handy.
I have wanted a ginormous stock pot, but really have use for one less than annually, so have refrained, since I won't use an aluminum one of the others are too expensive for so little use.
You should see our kitchen. In addition to tons of pots and pans, we have; a Kitchen Aid stand mixer, (with pasta making attachment,) a bread maker, an ice cream maker, (with its own internal compressor for freezing) - along with numerous other machines and tools.
We can cook almost anything from scratch, though right now we rarely do.
Oh, people definitely have more pans than I do, but my focus is on what you can get by with in a small kitchen.
I do want a pasta maker....
Many years back, I took a moratorium on buying computer equipment. Instead, I dedicated a year, and $50/month, to buying good cookware. All Cuisnart, vintage mid-90's. I still live with fruits of that labor.
Our mainstays are three saucepans (small to medium-big), and two frying pans (10" and 12"). Other stuff does get used, but not nearly so much.
I will gloat about our 1950's waffle iron.
That's a good investment. Mine aren't bad, they just aren't...elegant. But I do love cast iron.
I've often wished I could have my mom's waffle iron.
Are those all of the pots and pans, or all of the frequently used ones? I probably have that many in total (not moving in a decade and a half helps things build up) but have only a few in each category that I use.
Pans: one tiny 8" non-stick (eggs), one huge non-stick (tomato things), one cast iron. The last two live on the stove.
Two soup pots / large pasta boiling like things. Well, three, but the third is huge and only comes out once a year for making vegetable stock.
One iron skillet. Two sauce pans, one small and one medium (one will be drying on the stove at any moment). One roasting pan that gets occasional use.
Everything else is stuffed in the backs of cabinets. I don't even use my wok these days! Time for another trip for a good will dropoff...
That's all the pots and pans. Nothing hiding out in the closet. I don't even own a wok anymore.
I second the motion on getting good use of of occasional cheap cookware. I have a couple of little Mirro aluminum non-stick saucepans (probably about 8") that I drag out when I need a couple more pans on the burners to heat liquids or a small amount of vegetables. I've had these things for more than 25 years!
And, oh yes, the joys of storing stacking, multiple-sized skillets in small places! :)
All that old cookware stuff that I used to have went with the house in the divorce, along with my Kitchen Aid, my cast iron, and the good flatware my parents had given us.
Can you tell I was basically in "flee" mode?
I have a cast iron wok. When making Chinese food (from scratch) at home, there is no competition for my cast iron wok. And I'll get rid of my other two pieces of cast iron -- an 11" pan and a Dutch oven -- when they dig them out of my grave. :)
My theory on judging the quality of cookware is amusing: if I can use it as a weapon, it's allowed in my kitchen. (Never diss my measuring cups, I can do some serious damage with 'em. ;D)
You're not a hoarder if you can see the floor. *virtuous nod* Hubby was watching shows about hoarders for a while, trying to encourage me to get rid of stuff; it didn't work. :)
I've thought about a cast iron wok, but I really don't have space for one. I refuse to have pots and pans that live solely on or in the range. Because they I would be continually looking for somewhere else to put them while I was cooking.
I tried watching Hoarders and it made me actively gag.
It's not hoarding if you use them all.
This is making me wonder if I should get a cast-iron pan, but it seems that most of what I make in a skillet involves either tomatoes or cheese sauce. I dunno.
If you do tomatoes in it, you have to be ready to re-season the daylights out of it every time. On the other hand, if you are iron deficient tomatoes in cast iron will leach a lot of iron out of the pan and into the food.
I'm just gonna admit here that I'm afraid of cast iron. I have no idea how to handle it. I have learned the hard way that non-stick pans are an ass and I will never buy another one (stainless steel FOREVAH). And I miss having a proper oven that I can put a real baking pan into. I had to buy mini-pans to use in my current oven.
Cast iron is the easiest thing in the world. They take hardly any cleanup, and they always look impressive. You shouldn't be scared.
My first house had a half-sized oven, and I produced a Thanksgiving dinner with all the fixin's from it. I love my current, capacious oven, but don't let a small one put you off!
Nice cookware, I haz an envy.
What's the difference between a stockpot and a saucepan? I has an ignorant too. (I'm pretty sure, from the pictures, that we have saucepans but no stockpots).
Stockpot doesn't have a long pan handle, and is generally bigger than all but the largest saucepan.
Remember that this is the accumulation of many, many years. At one point I had a dented, aluminum nonstick skillet and a couple equally dented saucepans.