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I certainly understand the "seldom get to" implication here. I too am an All-Clad junkie with a wide variety of sizes and shapes, and I am still getting my mind wrapped around small-batch cooking. Large pan = party! Not willing to get rid of those yet and close that door. But...to end this tangent... even at my party heights, I generally found the smaller sizes, like 3 to 4 quarts, were used more often than the 6 quart size pans.

Hi Yeti, I would love to purchase some of your molds.♡ Item#) Qty 4) 5 9) 10 10) 4 11) 5 16) 2 19) 4 21) 4 Will you bring them to the workshop? Thanks! Lene' 801-690-0345

Took a couple pictures of Ronnie's hard work. These are out to harden off. I hope they don't blow away--I've never seen it so consistently windy around here. I mean it's Kansas. It's always windy but this is ridiculous. These are the little guys still inside

Good point. The answer is yes and no. In the past I frequently cooked for 3 generations and this size was excellent. But, honest confession, I am an all-clad junky and own multiple sizes of several shapes. Today, without a spouse and cooking less often for son and sprogs, I seldom get to use this size pan. I also totally agree with @weinoo on the utility and user-friendliness of Staub's comparable pieces.

Clementine Olive Oil cake, a favorite in this household. Adapted and inspired by Rachel Roddy’s Marmalade Cake, I used Clementine jam in the cake rather than marmalade. This is a fine textured cake with a thin crust, it has gone through many adaptations and survived them all. From fruits to nuts, this cake handles all with aplomb.

I REALLY want this.

A good palette knife might help collect it all. Then what are you going to do with it?

Boned out a Cornish Game hen yesterday morning. Stuffed with a wild rice and mushroom stuffing and sewed up with unwaxed dental floss and tied with butcher string. Roasted. Served with a Port and red currant sauce with mashed potatoes, steamed rutabaga, green beans and carrots.

Ate the last of the beans and kale from last year's garden last night, unless there's an overlooked bag of tomatoes lurking in the freezer somewhere. Getting to mid-April isn't bad at all. We were able to have at least some of our own homegrown vegetables on the table most nights, to complement the store-bought.

A very great idea. Let me throw one more wrinkle into the discussion. Lately, I've been extremely fond of using a Staub, for want of a better term, rondeau. I make pasta sauces in it, sauté chicken in it, braise in it, etc. etc. I have yet to bathe in it, but if it becomes necessary... The price right now is pretty damn great...(eG-friendly Amazon.com link) I actually think mine is slightly smaller (maybe 3L) but this might be perfect for your son.

Sweet Maria's has a great deal on replacement Bodum carafes. https://www.sweetmarias.com/bodum-replacement-glass-breaker.html I'll add a couple to my coffee order before the tariff increases take effect.

the MOAP does not have a handle , thus might not be a good selection for an inexperienced used its a nice looking npan , but you better be nimble w your pot holders .

Porotta topped with bacon, eggs, cheese and tomatoes.

I do not, sorry. They told him when they delivered it, but he does not remember ( I just asked him). He said they were all very good, and the only thing he did not really care for on the plate was the pate. Not very helpful, I know. We are restocking the house cheeses after the museum this afternoon, so I will post some pictures of our finds later. Last night I went into the apartment’s little library to look at the books and found yet more taxidermied birds! The plaque says Belle Assise, which is a winery, so maybe they were caught there. Not the type of decor I have in my library, that is for sure! Google image tells me they are ducks.

Chicken Thighs with Lentils, Chorizo, and Red Pepper - chorizo, onion, garlic and red peppers are sautéed and added with thyme and bay leaves to green lentils and cooked until tender and finished with parsley and lemon juice. Chicken thighs are seared before quickly pan-braised in chicken broth

Last night I baked a batch of Rose Levy Berenbaum chocolate cupcakes that I took to work. Lots left over, and chocolate buttercream all over the kitchen.

I've made the blueberry and Omani lime. I still have the rest of the bag of Omani limes in the bedroom so maybe I should make a batch again.

JB Prince. I bought a Sitram lid for my Paderno 18 liter stock pot. I also share lids among Demeyere, Fissler, Le Creuset and others.

And that size works for you and your spouse? Or do you cook for a larger crowd?

A Very Simple Dinner To my homemade vegetable stock I added some finely diced vegetables: leek, carrot, zucchini, yellow squash, orange bell pepper, bok choy, a small handful of frozen, mixed veggies, and a few scoops of leftover basmati rice along with some Korean pepper flakes.

I'll take the Échiré butter, butter, please. I can buy it here but the minimum order is 2kg.

Not my cooking but still this was a dinner we had Bought fish and chips. There‘s battered flake, a battered potato cake, chips/fries a dollop of sate sauce and a dollop of mixed ketchup and BBQ sauce. The big white ball is a pickled onion traditional for this meal

An outlier vote for the all clad pan. It is often my go-to. I use it for sautéing, braising, making sauces to which I’ll add pasta. I love that it facilitates a superb fond that is easily incorporated into a sauce while being friendly with an acid (wine). Easy clean up with no precautionary routine.

I have the carbon steel, flat bottom wok with the metal side handle from wokshop.com. I got the 12” size which is good for me as I’m usually coking for 1 or 2. The 14 inch would be more versatile for some things, for example, I’ve made a few recipes where some ingredients were to be moved up to the side while something else got cooked in the bottom and the bigger wok offers more real estate for that sort of stuff. I already had both flat and domed lids that work so I didn’t need to buy them. Edited to add that I’m very happy with that wok.

This is a very good idea; I can get him a cast iron skillet at Restaurant Depot (they have a number of sizes/shapes) and I can order the book; what kind of wok would you suggest? I'm looking at wokshop.com per Kenji's recommendation....