Most people assume since I was a chef in my past life, that I would have the Cadillac collection of cookware. Nothing could be farther from the truth. In the next few posts, I'll talk about what's in my kitchen.
My pots and pans are ratty and cheap. I still love Teflon and would rather replace a modest Teflon skillet every year and have it work really well than buy an expensive uncoated one that everything sticks to. (Cast iron, feh, too much work to keep clean and seasoned - and too heavy. I dropped one on my toe once and broke the toe.) The rest is just stuff, some old cast aluminum I probably got from my mom or Aunt Ruth. Someone once gave me an All-Clad wok skillet - it took me a decade to get it seasoned, but it's o.k. now.
I like having good baking sheets and silpat mats that fit them. You never have baking parchment when you need it and I've had my silpat mats for a decade and they still look pretty good. Heavy baking sheets are a must. I like the kind that have rims all the way around. You can get the half sheets and quarter sheets at commercial stores that fit in a home oven and will last you forever if you take care of them and keep them clean. (Cleaning is easy if you use your silpats!) The most important thing to remember with heavy aluminum baking sheets is to never put water on them when they are hot. Let them cool for a few minutes before washing them and they will never warp. Otherwise, warp city and then they are no good.
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