What's in your kitchen?

Most of my cookware is cast iron. I inherited it from my Grandparents who used to own a restaurant 60+ years ago. They are still in great condition and simply the best cookware ever. I have frying pans from 8" to 24". I can no longer pick up the big one by myself, just too much for my arthritis so it's in storage except for big family dinners when I can get help lifting it! I swear it weighs 40 lbs!

You have lots of good advice there!

Hi,
I have all kinds of pots and pans in my kitchen. I have a big aluminum pot that I use for jam making and for big pots of soup (the kind with pieces of meat, whole potatoes, cabagge, carrots, gren beans and corn on the cob. I have it for over 45 years as it was part of one of the wedding presents I recieved. I fry steaks in a cast iron skillet. The omelettes are done in teflon frying pans. I cook and prepare legumes in a big stainless steel crockpot.The youngestof my pans is about 10 years. Of course, there are some pans I don´t lend to my daughters.

We have stainless steel pots and pans and some Le Creuset cast iron with a non stick surface. The casserole pot was a wedding present and we must have had it nearly 23 years therefore. It's a great pot and would cost a fortune to replace. We stick them all in the dishwasher and, touch wood, they seem to come out OK.

in my kitchen i have litlle pots and pans, i have it all in a room next to the kitchen.in the kitchen, i have three pots with salt, pepper and paprika, one frying pan and one glass pan. so, when i will fill my kitchen with pans and pots, i will tell you.

Hmm in my kitchen as everyone is having utensils.We prefer using stainless steel for gas and glass utensils for oven.

very good guide....i will try your guide. Thanks for the guide.
i only use teflon and cast iron in my apartment sometimes to make fried rice or fried egg.

i kinda wonder the same question. i bought some from walmart and everytime i cook the metal comes off the bottom and gets into my food. could make the kids sick

I grew up with using cast iron, tried teflon but did not like it and went back to soley using cast iron skillets. As to pots I use stainless steel some have copper bottoms. I got most my cast iron years ago and sometimes I get a pan in a yard sale that just needs seasoned for a couple of bucks. I have a lot of cast iron and stainless steel pots I use all the time.

I have a cast iron skillet that was the same one my mom used for years. It has seen just about every kind of food imaginable. It is my preferred for anything from steaks to peach cobbler.
I wash mine was mild soap, rinse well, heat to hot on the stove and wipe shortening on with a paper towel.
I also have a Revere Ware saucepan that I inherited. One of those heavy solid old fashioned ones. Absolutely love it.

I like to use my revere ware. It is stainless steel with copper bottoms. It takes a bit of getting use to to use them so one doesn't burn everything, and once you learn to reduce the heat, they work great and also clean up nice.