I agree. I'm using the SS Farberware set I bought out of college, a Swiss Diamond saute, a Circulon omelet pan, and Kuhn Rikon PC.
Farborware sells a Classic set that is most like the one I bought in 1982. The newer set seems to have clear lids instead of metal and non-stick saute pans instead of bare SS. I don't use the skillet or the stock pot - just the three (1 qt, 2 qt, and 3 qt) pans. The rest are squirreled
The
Swiss Diamond deep saute pan probably gets used more than everything else put together.
My little Circulon omelet pan (about 6") doesn't seem to have an equivalent anymore. I'll have to be careful with it. *grin* It's a hard anodized aluminum non-stick that isn't very exotic so there must be lots of choices.
My PC is a Kuhn Rikon 5l pot they don't make anymore. The features that are important to me are stubby handles (no long handle) and good heat conduction. You don't have to spend the $ on a KR but to some extent you do get what you pay for. Part of what I get from KR is great construction and a commitment to parts (seals, springs, valves, handles, etc). We use the PC with no seal as a stock pot.
Buried in the boat is a 16 qt Presto pressure canner.
Have you seen Bamboo chopping boards ? Every bit as good as wood but less expensive and supposedly last longer without the upkeep.
I guess technically bamboo is grass and not wood, but does it really make a difference? It's hard, natural, and like woods self-healing.
Fuzzy, the wooden cutting board comment was a joke for the chef. we have one wooden board, one plastic board, one bamboo board, one slate tile, one ceramic board- everyone is pissed off equally.
I wasn't pissed off until you got to the slate and ceramic. Pretty rough on your knives.
My admiral prefers good hardwood over plastic any day
You trained her accordingly? *grin*
Cheap pots and a good screwdriver to remove handles when nesteling inside the most used cookware on our boat the presto pressure cooker.
Interesting idea.