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This stems from a discussion with a couple friends where everyone had a different answer = if you had to choose exactly three pots/pans to stock your kitchen, which would they be? I went for:
1. 10" stainless steel skillet
2. Medium sized stainless sauce pot
3. Enameled cast iron dutch oven
I know there are some hardcore cast iron folks, but the stainless steel skillet can do everything the cast iron can do (although some things not as well) while also handing acidic foods/sauces and recipes that require more precise temperature control. The dutch iron can sub for lack of a large stock pot while also doing braising, stews, act as a casserole dish in the oven, etc.
So curious what you guys would have?
As an aside we also did same with three utensils (me = stainless steel slotted fish turner, silicone spoonula, and tongs) and knives (Chinese cleaver, paring knife, serrated bread knife). Everyone else had chefs/paring/serrated for the knives but I think a Chinese cleaver can do everything a chef's knife can do but I like the way since taller can keep your knuckles on it easier, plus can scoop up what you sliced using the knife.
I like your angle on cooking and agree with most everything you would use except I prefer a carbon steel pan and a chef's knife over the stainless pan and the clever. It's just personal choice but I do get what you said about the clever and have used one occasionally and like its functionality, but I guess I've used a chef's knife for so long it would be hard to change especially when trying to be fast. If I was taught using a clever long ago that would be my choice.
Nice thread too!
I think either chef or cleaver would be fine as the cornerstone of the cutting arsenal, but with only three I can't imagine using a slot for a boning knife or slicer.
This stems from a discussion with a couple friends where everyone had a different answer = if you had to choose exactly three pots/pans to stock your kitchen, which would they be? I went for:
1. 10" stainless steel skillet
2. Medium sized stainless sauce pot
3. Enameled cast iron dutch oven
I know there are some hardcore cast iron folks, but the stainless steel skillet can do everything the cast iron can do (although some things not as well) while also handing acidic foods/sauces and recipes that require more precise temperature control. The dutch iron can sub for lack of a large stock pot while also doing braising, stews, act as a casserole dish in the oven, etc.
So curious what you guys would have?
As an aside we also did same with three utensils (me = stainless steel slotted fish turner, silicone spoonula, and tongs) and knives (Chinese cleaver, paring knife, serrated bread knife). Everyone else had chefs/paring/serrated for the knives but I think a Chinese cleaver can do everything a chef's knife can do but I like the way since taller can keep your knuckles on it easier, plus can scoop up what you sliced using the knife.
There are no right or wrong answers, just better choices for the way you cook.
10" SS dry pan with at least 2" sides is my basic choice
2 quart sauce pan
4 gal tin pot
The pot can be used with sous vide, and it handles bulk cooking for freezing. I just finished making a dozen servings of chicken noodle soup in mine, and I often use it to make goulash.
Tongs, spatula, 8 oz ladle or maybe a fine mesh spider
Small fish filleting knife
Chef's knife
Kirby vacuum knife - 14" long. deeply serrated on one side, the other side looks like a tree saw and is used for deep cutting and cutting frozen foods. My wife was proud that she listened to the entire spiel of a Kirby salesman who used the knife as a sales hook, smiled at him and said no thanks but thanks for the knife. He sputtered but she held her ground. That was back when she was first taking back her power from those who were abusing it.
I'm keeping everything that I have fit into that section of my cupboards. But, if forced at gunpoint to take three pans with me I would choose a 10" skillet with lid; a 4 quart sauce pot with lid and, an 8 quart stock pot with lid (all stainless steel).
Fun game, so I can only have 3 pot and pans..wow. Imagining boarding a ship to get out of
a disaster area and that is all I am allowed.
OK
1. my Pressure cooker! Can, of course, be used as a regular big pot! Don't need a Dutch oven anymore.
2. my biggish, wok style pan with a handle, lid, I love for stir fries.
3. Hmm, hard one - since the wok type pan serves many ways, cooking meats,
sauces, frying eggs, bacon ...
would a tea kettle count as a pot? Then that! I would miss my tea kettle!
3. Hmm, hard one - since the wok type pan serves many ways, cooking meats,
sauces, frying eggs, bacon ...
Clever!
That is the weakest link in my setup. I know one can make eggs on stainless steel but you have to be really spot on with the temperature, I prefer to have a cheapo nonstick pan just for eggs since so much more forgiving and less fat needed, but this would have to be a game of at least 7-8 slots for that to make the rotation.
For some reason I never thought of a wok for eggs, aside from Chinese omelette.
Quote:
Originally Posted by Threestep2
I am particular to my Santuko 10 inch. Three of the same are in the knife drawer.
Yep, hot switch when on a roll chopping and one gets dirty.
Last edited by lieqiang; 10-20-2022 at 06:49 PM..
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