The Cookware Blog

We all have our own favorite methods of chopping and slicing, as well as favorite tools to accomplish the task. Regardless of which knife or cutting board I select, onions still make me more emotional than any of my kitchen utensils.

I’ll admit many friends of mine have shown me some pretty amazing gadgets they’ve acquired over the years. After explaining what wonders these contraptions perform I always ask how often they use them. Then they show me their favorite knife and cutting board.

Most people collect memories along with the many special pieces of kitchen or dining room decorations. The story behind this or that item might be long and involved. Some of the stories might simply relate to why they’ve come to own the item in the first place.

We aren’t always shopping for curio decor, but when something we see either reminds us of an event or possibly someone we know, it becomes special. If a miniature tea set brings back memories of someone special in our lives we usually purchase this as a gift. When the memory strikes closer to home, the set usually follows us back there.

Whenever I’m starting a new project or experimenting with a new recipe I automatically reach for the stainless steel cookware. Often before completely reading the recipe, the pots and pans are in place ready to go. If the recipe lists the ingredients separately this task is even easier because I know what size sauce pan will be required.

First choice doesn’t just mean for sauces. If at all possible they’ll all get involved from the stove top to the oven. My greatest challenge is not running out of stainless steel cookware before I’ve finished. Being a sequential person I don’t like mixing my cooking and my cleaning.

With constant reminders about environmental concerns we like to know we’re doing our part by removing the disposable items from our shopping list. For most people who are planning a party or arranging a gathering the automatic response is usually to stock up on disposable plates and plastic eating utensils.

Doing our part is all we can do and choosing to use flatware is something we can definitely do. We all appreciate when we’re at a public fundraiser and the meal is served with flatware rather than plastic. Keep communicating how much we appreciate it because we don’t know how many others will begin doing their part.

We’ve gone through a number of kitchen timers (having kids helps) but they remain one of the most important kitchen accessories to have on hand. In a world of multitasking having senior moments isn’t necessary for over cooking or over looking something that’s been cooking too long.

When we watch our favorite cooking shows on TV the chefs are constantly setting any number of timers placed specifically and strategically around the kitchen. The only thing that we have to remember after setting the timer is to be close enough to hear it when the alarm sounds.

As a conscientious parent, I’ve always stipulated that my kids eat dinner at the table. Dinnertime is a valuable time of day when families can get together and discuss the events of the day while enjoying a delicious, home-cooked meal. The only problem with my plan is that our dinner table is an antique with tremendous sentimental value. It was made by hand in my grandfather’s work shop, and I really like to show it off whenever company comes to dine at our house.

When the kids sit down to dinner, their negligence knows no bounds. They don’t worry much about keeping the table spotless, and the sauce and bits of food that drop from their mouths and utensils is proof of that fact. Luckily, I’m always staying one step ahead by laying down vinyl placemats to catch the mess before it can do damage to the wood. Even after dessert, the table remains in mint condition.

I’m a proponent for year round grilling. I get the rotisserie going over the winter holidays for the slow roast. Provided you can keep your grill out of the elements a number of off season barbeque possibilities emerge.

For years our thanksgiving turkey has been grilled outdoors. Even grilling salmon keeps all the smells out of the house and only requires a quick visit now and then. So I keep the barbeque tools handy because my grilling season never ends.

Everyone who has lived long enough either has a variety of cookware currently in their kitchen or has completed the process of weeding out the tired pieces from their collection. If we have the space to keep everything we’ve ever obtained over the years and we’re honest, we can easily separate them into categories.

Personally I have to obtain permission from the head chef before I start using the cookware on my grill. I currently use an older frying pan with the handle removed. When it comes to choosing what to use over an open campfire the comparison reaches a whole new level.

When you’ve planned to make a meatloaf and discover you’re out of bread crumbs the choice becomes cook something else or get creative. Having the kitchen storage containers immediately visible helps us to know when they’re empty. When the container is inside the pantry running out of bread crumbs can and does happen.

If you still have bread in the house bread crumbs are only a toaster away. A neat trick that takes very little time and doesn’t upset the dinner plans is making some toast and either crumbling it by hand or in the food processor. Even if you’ve made too much at least you know you’ve got room in the storage container for the extra.

I love southwestern chicken and rice soup, and it has to be spicy. Not everyone in our home likes their chicken soup spicy which means at some point we need to compromise.

Having several stainless steel stock pots makes this task easier. The chicken stock with the bones can be prepared in the first pot which will eventually be divided between my favorite soup and possibly chicken noodle. Another possibility is simply dividing the same soup into a portion to be eaten immediately, and some to freeze for a rainy day.