Top three pans, bottom three pans

Cooking Discussions Cookware
2

TOP (most used):

  1. A 10" Calphalon stainless steel sauté pan
  2. A 1 qt. Farberware Classic stainless steel saucepan
  3. A round blue enamelware baking pan (I use it to roast veggies in the convection oven) OR a small 13"x8.5" Farberware stainless steel roasting pan (which they no longer make)

BOTTOM (used infrequently):

  1. Fluted white ceramic tart/quiche dish (I usually just use a pie plate for quiche)
  2. Le Creuset cast iron enameled 3.5 qt. braiser (it’s almost too heavy for my hands to safely hold on to while taking it out of the oven after cooking)
  3. Farberware stainless steel roasting pan (the largest megaboo-sized roasting pan they ever made - 13.5x20") I just don’t cook turkeys that large anymore, and a smaller Calphalon roasting pan now takes care of anything I might be cooking. Plus no way I’d be able to lift it anymore with a 20+ lb. turkey in the pan. The old Farberware pans didn’t have full handles - just a little extra “ledge” on each short side.

(Edited to fix the size of the XL Farberware roasting pan - finally found it online)

4 Likes