Comments on: Versatile cookware

By: Bakari

Bakari — Wed, 27 Apr 2011 16:26:07 +0000

The link in the post has changed.

And the set is just over half the price here: http://www.galleyware.com/Fagor-16-pc-Multifunctional-Cookware-Set/

I am in the process of consolidating two households into an RV, with someone who really like to cook (she even teaches cooking for a living). Looks like this set could make a good compromise to all the pots and bowls and such that she wants and the lack of space hogging clutter I want.

By: et

et — Wed, 10 Mar 2010 06:03:13 +0000

Had to laugh at some of the items included on this list – minimalist and still bringing along a biscuit cutter, dry scoop, pastry blender and slotted spoon/spatula/wooden spoons? Ah, well each to their own list!

By: James Schipper

James Schipper — Thu, 04 Mar 2010 23:38:34 +0000

That looks like a nice kit for a tight space. I’m going to check out that .pdf now, too.

By: Kevin M

Kevin M — Thu, 04 Mar 2010 15:19:36 +0000

We use mainly a $20 Lodge cast iron skillet (12″) and a cast iron flat griddle for pancakes and such – got it for $10 so I figured it was a good investment. But these look interesting for those with small spaces. Does anyone else have the problem of their cast iron skillet flaking off around the sides? I clean it according to the instructions, plus a little salt to rub off the hard stuff, just wondering if this is normal?

By: Jacob

Jacob — Thu, 04 Mar 2010 07:56:16 +0000

@Kris – That’s a great pdf file. This kitchen actually looks fairly close to the compromise DW and I have reached in terms of how much to stuff into the drawers.

By: Kris

Kris — Thu, 04 Mar 2010 07:46:58 +0000

Several years ago, the Penn State extension service published the “Portable Kitchen Assembly Guide.”

It shows how to stock a single plastic dishpan measuring 11.5 by 15 inches with more than 40 kitchen items. (Really!)

According to the publication, the “portable kitchen” was designed to allow nutrition education program professionals to easily transport items to demonstration sites.

And the publication points out that the kitchen “also can be used in small apartments where storage space is at a minimum or for camping.” It might also prove useful to someone living on a boat or maybe in an RV.

It’s a mere 4 pages and it’s illustrated with simple line drawings.

Here’s a link to a pdf file:

http://pubs.cas.psu.edu/freepubs/pdfs/ui360.pdf

Jacob, I know that you manage to cook successful meals with far fewer than 40 items of kitchen equipment. But the information in this publication might be helpful to people with limited space who can’t imagine cooking with your minimalist set of equipment. (I do admire your spartan approach!)

By: Simple in France

Simple in France — Thu, 04 Mar 2010 07:15:56 +0000

Great topic. I hate having too much crap in the kitchen. It makes me nuts.

As for the pans with plastic lids. I often use our pans in the fridge with their regular lid (or a large convex plate that nests on top) in the fridge. It works for us, but we usually eat our leftovers in a day or two.

I like using the same pot for storing leftovers as for cooking because it’s one less thing to wash and you don’t have to have containers just for storage.

I hear you on the coated pans. Not only does the coating tend to come off (I saw that this year with some of DH’s pans that are about 10 years old). But that coating, when it does come off–and before you can visibly see that it is peeling–is NOT GOOD for you.

Actually, We have a ‘brocante’ in town that sells home items that are not quite considered antiques in France–50-100 years old usually. They had some great looking all metal pans that have obviously outlasted their owners . . .

By: George Carlson

George Carlson — Thu, 04 Mar 2010 04:59:37 +0000

When I want to strain something and my strainer is dirty what I do is taketuff because you can also use it to eat off of my plate and flip it upside down on top of the pot. Then I tip the pot three-quarters over and all the water drains out through the imperfect seal. This seems more practical than buying a pot with a top specifically made for straining s as well as a lid while cooking/boiling. Thus the humble plate can preform three different functions in one meal (pot lid, strainer, and tray to eat off of).

By: HSpencer

HSpencer — Thu, 04 Mar 2010 03:38:22 +0000

I am totally posting this out of my area of expertise, however I will state my thoughts.
First, I will admit that my wife of 44 years has probably had, and still has, most any kitchen item ever created, and sometimes many of each. I don’t mess with her on that, and I am one well fed and happy husband.
On times where she is away for some reason, I have cooked my own meals, and I enjoy it. My total cookware is one (1) eight inch cast iron frying pan, a turner, and a fork. Whether it is a fried bologna sandwich, or a small rib-eye steak, the one pan is the trick. I do things with ground beef in it, and I do fried potatoes. I seldom fry an egg, because I don’t have the touch on cracking them open. (too messy picking shells out of the pan). I know well that with the one pan I make a mean meal on my own. I also use that pan for a toaster. A spoon of butter and in goes the slice of bread till it’s brown. I prefer rye or french bread.
If it were just me living here, I could go for a neat set of the pots shown in the post. I could however just get by fine on the 8″ iron frying pan. I sometimes put foil in the pan to avoid having to wash it up after I cook something.
When I am cooking, I usually have a couple of ice cold Killian’s Irish Reds to stimulate my appetite. I have a pint mug that I frost for that. By the time I have absorbed the two pints, I could eat the north end of a south bound skunk sizzled in my skillet. Good brew indeed sets the appetite!!

By: George

George — Wed, 03 Mar 2010 23:21:39 +0000

I have a set of the universal nesting campware kits (dates from the ’50s). It’s convenient when traveling, but, as with all nesting tools, it’s a pain to use when you only need the item that’s 5th in the stack.

By: Daniel

Daniel — Wed, 03 Mar 2010 21:14:04 +0000

I used to have a pot that had the stainer build in. It was very convenient at the time, but cleaning was a little annoying. There would be pieces of pasta stuck around the edges and in the cracks. It’s probably better for the storing reason.