I’d sometimes daydreamed of what choices I’d make if I was starting from scratch as it were, and (unfortunately perhaps) am actually in that position due to personal circumstances…
I’ve put down a few of my starting thoughts below but would be interested in any opinions of different choices of pieces to start my new collection- either in terms of which pots/pans/sizes I should start with but also choices of those (brands/collections etc)
Moving into a new home with a gas cooker (rather than induction) but would prefer to stay induction compatible as seems the way the world is moving to.
I suppose normally just cooking for 1 to 3, but would like to thing hosting a few more on occasion. And anyway I do like cooking bigger batches for leftover lunches anyway.
28cm Demeyere proline but tbh found it so heavy as to be a pain to use.
8 qt d5 all clad pot which I used for stocks/soups/Ragu/boiling/braising on stoptop + oven.
Cheap 26cm non stick for general use / others in household preferred to use
Small 14cm saucepan
Non stick roasting pan
20cm scan pan Dutch oven (only ever used as a pot on the stovetop
My current thoughts are:
16cm de buyer prima matera tradition
Obv wildly unnecessary but will probably mostly be used for boiling eggs but is just beautiful and have been hankering over a copper saucepan for years?
Mauviel M’Cook Roasting Pan
I would love to get the De Buyer copper roasting pan- but 1/ the copper seems so clearly unnecessary that it becomes a bit douchey?.. 2/ not induction compatible anyway- so while works for now, in the future could be less functional
28cm shallow casserole / saute pan with 2 handles. After my experience with the proline, I liked the size/cooking area but honestly found the weight meant that I really needed the assistance handle. And at the same time it was a bit awkward fitting it into the oven with the long handle. Plus while I will have a decent amount of space in my kitchen- I’d prefer to start with a ‘minimalist’ set and then add one off pieces over time (more fun?)
Thinking either the SS or Prima Matera DeBuyer again 28cm saute pan with lids (2 small handles)
The copper version is obviously starting to get quite expensive and not sure what I think about the matching of the SS lid? Obviously no performance difference but…
24cm Silampos SS Tri Ply casserole - rarely needed the full size of my 8 qt all clad pot. Though figure at some point will add and get a 28cm pot too
+Cheap 28cm non stick
Others I’m thinking about:
26cm Staub Dutch Oven. Obviously great for serving on the table / looks beatiful. But not quite sure what I NEED it for before a 24cm and 28cm SS pots/casseroles? While at the sametime the SS will often be more practical- quicker to heat up / lighter
10" / 12 " Cast Iron skillet- I do enjoy watching youtube cooking videos and the they seemed to be used for all sorts- frying/steaks/baking/roasting. I love the aesthetic but never used cast iron and not quite sure what it would do better than the SS/copper items above?