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| {image credit: Kenchy} |
Though nonstick pans give me the heebie-jeebies, nothing beats them for omelets; this Paula Deen skillet works wonderfully for that purpose. For everything else on the stovetop, I try to use stainless steel. I recently discovered this lovely Calphalon skillet at TJ Maxx for $20 less than Amazon lists it (sticking it to Amazon! what!) and it is now my favorite piece of cookware. You gotta scrub it to get that shine, but that's what steel wool is for.
Scrambled eggs work just fine in stainless steel, by the way. Cook them in plenty of butter, keep the flame on the low side, and use a metal spatula to scrape the bottom. No problems and no Teflon flaking into your breakfast.
The rest of the collection: two small pots from Schulte-Ufer, a large stockpot from Kuhn Rikon, a huge high-sided skillet from Master Class . . . and every blessed one was found at TJ Maxx or Marshall's. :) None of it matches, but I don't mind. Each piece is all stainless steel with triple-ply bottom and sturdy construction, and with a dose of aforementioned steel wool, will gleam like new. That is what counts.
Oh. I forgot. I also have a tiny (like five inches in diameter) Revereware skillet I inherited from Jared's grandmother. It's perfect for melting butter. And with how much butter we go through, you better believe that thing gets used.
What pots and pans do you recommend?
Someday, when our elusive ship sails into port, I'll buy a full set of All-Clad. Heh.
p.s. The salmon in the picture looks fantastic. I've never tried miso . . . do you like it?
