Julia Child’s kitchen was dismantled from her house and reassembled in the Smithsonian Institute in Washington, DC. As I looked at it I noticed how many knives she had. You could easily see at least one hundred. Yet I remember...
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Julia Child’s kitchen was dismantled from her house and reassembled in the Smithsonian Institute in Washington, DC. As I looked at it I noticed how many knives she had. You could easily see at least one hundred. Yet I remember reading in the introduction to one of her cookbooks that she tended to use whatever knife was currently her favorite repeatedly, ignoring all of the other knives she could have chosen. I could relate, not with my knives, but with my pots and pans. I own a cabinet’s worth of pots and pans. I have cast iron, enameled cast iron, non-stick, copper bottomed, stainless steel, and even some old blue speckled aluminum. I have stockpots, woks, skillets, frying pans, double-broilers, and things I don’t even know the name of. Most of it stays in the cabinet because, much like Julia Child, I have found my favorite and use it all the time. It’s a quality chef’s pan made of Tri-Ply stainless steel that has taken the place of most of my cookware. With a stainless steel chef’s pan you can make a risotto, a small stew, sauté vegetables, simmer meat, scramble an egg, or make stove-top cornbread. It is the perfect thing for the one-pot wonder meals that make up the majority of my weekday cooking. This chef’s pan is dishwasher safe, and it has a sturdy, ergonomic handle plus a smaller grip on the opposite side so you can lift it easily (it’s amazing how heavy pans can get when full of hot food). At four quarts it’s the perfect size and lends itself to a variety of dishes. My favorite feature is that it is oven safe, so that when you have to start a dish on the stove top and finish it in the oven you only dirty one pan. It’s the one pan everyone needs, because it will make your life so much easier. You’ll find these and other great kitchen pans at The Smart Cook.
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