God walks among the pots and pans

I really can’t think of anything more boring to write about than pots and pans. I mean, the only people who actually get excited about them are professional chefs and I’m guessing that most of you reading this are older (ahem..more “mature”) people who prefer making reservations over casseroles or who purchase frozen dinners that heat up quickly in the microwave. My friend who designed new homes for our demographic confirmed this notion that home cooking is no longer on the front burner (pun intended). However, dining out gets expensive and cooking your own food not only saves money, but ensures that you know what you’re putting into your body.

But I get it. For many of you, the days of cooking for large family gatherings at Christmas or Thanksgiving are over. You’ve long since purged your kitchen of roasting pans, 10 litre stock pots, and oversize electric frying pans.

Unless…

You’re a foodie like me and find cooking a source of joy and and an outlet for culinary creativity. Then the quality of your pots and pans becomes a matter of the utmost importance. Why?

It’s no fun flipping an omelet in a non-stick pan that sticks.

Or maybe one Saturday morning, you decide to peel carrots and potatoes, dice celery and onions, chop chicken, stirring it together in a large pot, then walk away, anticipating chowing down on a bowl of autumn stew, only to come back an hour later to a scorched mess because your pot is thin and warped. Ugh!

So today, if you’re in the market to replace your pots and pans, (or if you have kids/ grandkids who ask you for advice), here’s a few tips to consider.

Buy the best you can afford. There’s a time to save and a time to splurge. Now’s the time to splurge. If you’re on a tight budget and have patience, sometimes you can pick up a great quality pot at a thrift store. It’s where I purchased my $300 All-Clad pot with a lifetime warranty for $5!

You generally need an 8-10 inch frying pan for 1-2 people for small tasks like eggs, and a 12-inch pan for 2-4 people or larger meals. Non -stick is key here but avoid Teflon which flakes and opt instead for ceramic coated ones. Rock and Paderno are good choices. You’ll also need a deep pot for cooking pasta or corn and a medium size for everything else. Pots made with 18/10 stainless steel are wonderful. They retain the heat and clean easily. Make sure the handles are riveted securely, and that the pot is balanced and easy to lift. I love my Le Creuset dutch oven for soups, stews and bread making, and my carbon steel wok for stir-frys. My daughter loves her black cast iron pan that moves from stove top to oven. I, personally, don’t like the maintenance. But think about what it is you actually cook and buy accordingly.

By the way…

St. Teresa of Avila, a Spanish mystic, once said, “God walks among the pots and pans”. What do you imagine she meant? I’d love to hear your comments. Let’s get a discussion going!