Pots and pans are so central to enjoyable cooking that I can’t believe it’s taken me over 40 years to spring for a new set of quality cookware! I’ve been using some old but good Revere Ware — stainless steel copper-bottom saucepans that weren’t new when I was a child. I’ve had lots of nonstick skillets pass through my life, but nothing — pardon the pun — has stuck.
I recently bought a new saucepan, in an in-between size, and oh, what a difference it made! The pot heated more quickly, cooked more evenly, the lid fit tightly, and clean-up was a piece of cake.
So I splurged. I took a 20% off coupon to the nearest Bed, Bath and Beyond and bought a set of Cuisinart Greenware plus two additional sizes I use often.
I’m packing up all the old Revere Ware (except for my giant 12-quart stock pot), all the miscellany of yard sale pots, banged-up skillets and sauté pans with mismatched lids, and storing them until the right fate for them emerges. Somewhere among my acquaintances is a budding cook for whom slightly battered Revere Ware will be a happy step up.
Now… what can I cook?