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storage - when you don't know what to do... — LiveJournal
do the next thing
I want this for my kitchen. I don't have enough storage for utensils and small appliances and storage containers -- I think this would help. If I could get some of the junk out from under the sink, then I could fix the storae problems under there, as well; i.e. it's dark as pitch, there's no shelves, nothing matches, and none of the plastic bowls have lids.

I also need/want new pots and pans. Ours look like they've been through the war (and by that, I mean the Hundred Years War... if they have Teflon-coated skillets). Recommendations? Must stand up to abuse and neglect. These should be the cockroaches of cookware.

i feel: okay okay

5 trips or shoot the rapids
booniesjen From: booniesjen Date: January 7th, 2008 10:36 pm (UTC) (base camp)
That looks like it would be very handy for storing kitchen things. We were very very close to buying a new kitchen island right after the holidays but due to a mix up we ended up not getting it.

Our pots are Circulon and they have held up VERY well over the last 10 or so years. And we aren't especially gentle with our pans. Not that I ever let D bang on them as a baby (mainly for the headache inducing noise that would generate) but we certainly haven't babied our pots.
cellio From: cellio Date: January 8th, 2008 03:37 am (UTC) (base camp)
I have a couple of Calphalon pans that are about eight years old. They're holding up reasonably well. They cook pretty evenly, but require a little more elbow grease to clean than I'm used to. (These would be the non-teflon ones.)

A couple of years ago I bought one (coating-free) Analon skillet (as an experiment), and I love it. I'm going to get more. It really is non-stick (though I usually want some fat for flavor). It cooks very evenly. It cleans up well. It has not even a scratch, even when I've used metal utensils. Granted, it's a lot younger than any of my other pans, but so far it's my favorite.
esmerel From: esmerel Date: January 8th, 2008 06:26 am (UTC) (base camp)
In a lot of cases, you really get what you pay for with cookware (my mom used to sell it). If I had a kitchen that didn't suck, and didn't have some 8 year old calphalon pans (That are still in great shape), I would totally buy me a set of All Clad, because it's The Stuff.
From: (Anonymous) Date: January 8th, 2008 02:00 pm (UTC) (base camp)
My favorite pans are 30+ year old Le Creuset (NOT the non-stick kind) from my parent's wedding. The 10" skillet is my "do everything" pan. IF you can afford them, go for it. My father invested in copper a few years back. I told him I get the cookware when he dies (in lieu of the house). I'm not sure any non-stick cookware is going to last more than 10-15 years of constant use, safety concerns aside. My Martha Stewart hard adonized set is showing signs of age after 6 years. The egg pan didn't survive 4 years. I'm just now starting to replace items in my kitchen...under the realization that the best stuff isn't going to match everything else. ;) I just purchased a 3 quart open saucier (Farberware) and wondered how I've done with out it.

I have a sub to Cook's Illustrated online - I can see what they recommend for the more budget conscious and pass it on. /rambling
From: linuxwitch Date: January 8th, 2008 02:01 pm (UTC) (base camp)
Oopsie. The reply on Le Creuset and Farberware was me. >:)
5 trips or shoot the rapids