What cookware do you really need? I have a love kitchen utensils and cookware, so I most likely have just a few more items than I truly need. It’s okay; really it’s okay……. like I’ve said before the concept of modern minimalism is different for everyone and as long as your belongings don’t cause you frustration, stress or harm then it’s all good, right. Strive for just enough, if you have too many kitchen things some will never or rarely get used and you won’t have the opportunity to enjoy using them. You don’t want your beautiful utensils to go wasted and alone in the recesses of a drawer when they want to be stirring, chopping or scooping.
My kitchen is small, my cabinets are deep, so organization is key in keeping things from getting lost and forgotten. I have one lower cabinet for cookware and a hanging rack for my skillets, the cabinet over pantry holds my small appliances and paper goods. I also have four drawers for things like dish towels, utensils, and other supplies. The cabinet over my refrigerator holds all my holiday dishes and cookbook collection. I still haven’t found the right place for those darn cookbooks, but I won’t part with them, EVER. Each cookbook has a story, and when I peruse the pages, it brings back wonderful cooking memories.
Cookware: Pots, Pans, Skillets and a few common uses
- 8-inch Non-Stick –Scanpan (Denmark) – Scrambled and fried eggs.
- 12-inch Nonstick -Tramontina (USA) – Pancakes and crisping up pizza crust and heating tortillas
- 10 in Cast Iron Skillet-(vintage) – Lodge (USA) – Anything that needs a good sear (like steak).Sunday morning Bacon and eggs. You can also use it for shallow frying, sautéing, and baking cornbread. Most anything that starts on the stovetop and is finished in the oven. Truly the workhorse of the kitchen.
- 12 Inch Stainless Steel Sauté Pan – All Clad (USA) – Browning and roasting meat, sautéing vegetabless, pan sauces,spaghetti sauce.
Stock Pot 8qt – Boiling pasta , simmering beans, making stock, and stews.
- Sauce pan 4qt – Boiling potatoes, soups and rice
- Le Crueset Oval Dutch Oven – Slow cooking one pot meals and stews, stovetop roasting and making chili, potatoes, soups and rice
- 9 x 12 Pyrex Casserole(vintage)
- 8 x 8 Pyrex Casserole (vintage)
- 11 x 17 Roasting Pan All Clad (USA)
- 8 x 12 Roasting Pan Nordic Ware (USA)
- Pyrex Pie Dish – 6 inches (USA)
- Pie Dish – 9 inches (vintage pyrex) (USA)
- Cake pans (2) 6 inch No name (Germany)
- Springform Pan 6 inch – Kaiser (Germany)
- ¼ sheet baking sheet – NordicWare (USA)
- 4 x 6 mini baking sheet – NordicWare (USA)
- 8 x 8 Brownie Pan – Williams & Sonoma (USA) *
I can cook or bake just about anything with these piece in my kitchen. For the times I bake muffins or cupcakes, or as they are known in my house as “cuppy”cakes, I use individual muffin cups which are placed on the baking sheet.