EnglishTeacher

Thanks for the awesome post. This is what my philosophy is. The more I own, the less I use. Also, I go slower trying to figure out what to use. I just want some stuff that can double duty and pull off any dish I might want to experiment with. I'm still stuck whether I need a roaster, but otherwise, your list seems solid (although I'm still considering whether I need something like a chef's pan or whether I need a saute pan). Thanks, Nick Tang

Great post. I was wondering how infrared works. 1) The fact that infrared cooks stuff doesn't make sense to me. Why isn't the sun roasting my already pickled liver as we speak? How does one measure intensity of this sort of thing? How pertinent is proximity in this sort of heat? What separates these ceramics from others? Can I build my own by simply purchasing an infrared ceramic and throwing it over a gas burner? 2) What are the other sources of infrared heating? I've heard about other bulb sources used, but I know nothing. Do any professional chefs use this? Does anyone know more about this? Thanks, Nick Tang

Thanks for the posts. I read them. Right now, the construction doesn't worry me. I'm more worried about where I'm going. I guess what I meant about the roasting pan is is there anything I can do with a roasting pan that I can't do with a large Dutch oven or skillet? A potjkie pot is the Afrikaans word for a Dutch oven. Potkie is just their word for pot, so yes it is a redundancy like ATM machine, but they all say it, and I don't argue with her. I'm more interested in cookware right now. What are the essentials? What do I need to accomplish the most tasks with the same stuff? For example, do I need a sauce pan and a saucier? I know that sauciers are better for anything requiring reduction, but a sauce pan seems better for candy making. Can one better double duty for the other? All I've used a is a cheap disk bottom sauce pan up to this point, but I've clad is better for candy making. If I have to choose these sorts of things to complete multiple tasks, what do I do? I know many people have suggested Mauviel for induction, but I was wondering whether it was really better for all things. For example, it has a nice bottom, but should something with other, more conductive materials, be better for things requiring an more even dispersal of heat, such rice or again candy? Are there things for which I need a smaller pot or pan, or if I'm only going to buy the minimum, should I just go for the largest of everything I need (with a stockpot addition and Dutch oven)? I understand that saute pans give more surface area in less space, but a larger fry pan than you would buy of a saute pan seems to compensate for this. If I'm going to braise afterwords, I'm probably using my cast iron anyway, which has high sides. Thank you for your comments. Now, I'm focussing on cookware. ) Nick Tang

I'm building a kitchen from scratch. I'm planning on an induction cooktop. With a minimalists philosophy, what would you buy in terms of cookware? While there are tons of interesting and knowledgable people here, I'm especially interested in the comments of Mr. Kinsey if he happens to read this. Also, I have some specific questions. 1) Why does everyone here seem to prefer LC to a cast iron dutch oven (my wife's South African, and they love their potjkies). 2) Why do I need a saute pan? 3) Why do I need a roasting pan? 4) Why do so few people here seem to use pressure cookers? 5) Can I let my pressure cooker double as my stockpot? I know people here tend to avoid naming brands, but I'd appreciate it if they did. I know no one here has any kind of brand agenda. Please vent your preferences. Also, I have money despite my profession, and I would rather invest in something of some quality. I guess this is the question. If you could only have the minimum, what would it be? This is my first post, and I appreciate your mercy and consideration. Thanks Nick Tang