Sigh… I’ve had most of my cookware for years. One set I inherited from my mom, the other I bought about 10 years ago. The few non stick pans I have we don’t want to talk about how old they are… I’m not rough on the tools I use; I was taught to take care of my things so they would last and I do. I also hate spending money on things that still work well. I don’t use metal tools in any of my pans. I found good quality ones years ago and they still work well. As I don’t have a lot of space, there was no real ‘need’ to keep a set for each set of pans.

That is why those particular non stick pans are still in my kitchen…for now…

I’ve done my own research… asked trusted friends who actually cook… reviewed a lot of reviews…

At this point I ‘think’ I know the pros and cons but… … …

All I can say at this particular moment in time is that I am glad I am not in a huge hurry and that I have alternatives on hand.

Wish me luck!

A few weeks ago I participated in a conversation about purchasing used cookware. I couldn’t stop thinking about it. The idea was that you can find good quality cookware in your second hand stores or at garage sales. The focus was on cast iron rather than the usual stuff.

Cast iron has been around for thousands of years – the Romans used it – and it has stood the test of time. The problem with it, or any pot, is the weight of it empty. Cast iron is durable equipment that has literally been passed down in the family over generations. Can’t say that with most of what is out there on the market.

The problem for most of us is the weight. If you are a person who has issues with grip and/or lift even an empty pan could be problematic. As in dangerous. Put hot liquid in it, drop it, tip it and you have a trip to the emergency room rather than dinner.

Lodge Cast Iron has their Blacklock collection which is engineered to be lighter weight than the traditional pans. I’ve heard users praise it, too. Should I be in the market for new cookware I would look there first.

Finding good quality cookware can be daunting. Good quality doesn’t come cheap. While it is possible to find good items at the second hand stores or garage sales, it is important to know what you are looking for – and what you aren’t. There is a good reason many of those items ended up there.

I have this pan…A lovely pan with a lid that can go into the oven. I love this pan. I can’t use this pan. Why? Too heavy and the handle has been rounded so it could spin if I pick it up without a second hand underneath it when it is raised. I bought this pan as a tester back when I was looking for new cookware. Sadly, it was before I knew about rounded handles and the weight of an empty pan. At least I had not spent the money on the full set.

As you are thinking about the tools you want in your kitchen, think about what you can easily lift and carry. Can you easily drain pasta? Think about your pan sauces and gravies. The best ones aren’t made in non stick pans – they don’t allow fond to develop and fond = flavor.

If you have been around here for any length of time you already know I appreciate the product testing done by America’s Test Kitchen. I always – always – learn something from them regarding what to look for, what to avoid, things to think about and reliability.

The tools in our kitchens should last a long, long time. They are an investment.

Happy Cooking!

Granny had some good ideas in her kitchen.

Recently I watched a video showing a variety of meals made in aluminum foil packets. While many could be cooked on the grill, the video showed the packets cooking the oven. As I watched, I remembered many meals I had growing up that were made in such packets. In fact, one of my very favorite roast beef recipes was made in aluminum foil.

I was saddened to realize that we seem to have abandoned this method of cookery… If you are interested in discovering recipes that use this technique, check out the Reynolds Brand Recipes pages.

One of the things that caught my attention is the way these packets can be made ahead and put either into the fridge or freezer for later cooking. You can incorporate the technique into your weekly meal prep. I would prepare them as if they were going into the oven, but put them into a freezer bag along with cooking instructions and the date the packets were made. That way I could have several meals ready to go into the oven when I want them.

I’m making a list of the recipes I want to get ready for my freezer. How about you?

Chef John has done it again! I do enjoy a good tomato pie. I’ve even found ways to make them in the dead of winter when fresh tomatoes just aren’t available. Well, fresh flavorful tomatoes aren’t available.

Granted I did think twice about the Frito crust on this one but…it makes sense. It is also easier than making a regular pie crust.

I’m adding this one to my collection. How about you?

I’ve been enjoying Stacey’s Simple Meals this month. Stacey has embarked on a Recipe A Day In The Month Of May and it has been such fun seeing what she comes up with!

Click HERE to visit her YouTube Channel.

Click HERE to visit her website.

Stacey normally presents recipes for one or two people but on her website she has included the latest updates, what you will need for larger quantities and alternate cooking methods.

Check it out and let us both know what you will be making!

Cooking and baking can be extremely simple or excruciatingly complicated and everything in between. For most of us the day to day meals the occasional (or not so) extra special deserts are relatively simple affairs that can be accomplished by reading the recipe and understanding the instructions.

Recently Glen & Friends over on YouTube posted a great example of what happens when recipe writers, and those who use those recipes to make sales, create recipes that are almost certainly guaranteed to frustrate, annoy, and fail. Check it out:

Be sure to check out both recipes in the description box below the video. Eye opening stuff!

I have to wonder if the original recipes might have gone through some tool to adjust it for folks in different parts of the world or who use different measuring tools. That might explain some of the ridiculous measurements.

What Glen does is take the absurdity out of the equation and provide a usable recipe that anyone should be able to make. Even someone who is new to the cookery craft.

As I said, things like this do not have to be complicated but there is also a touch of confusion when you are working with a recipe intended for folks who use scales and those who do not. Either method works you just have to be mindful to be sure you are keeping with the method you chose.

Those cookies do look good!