This is my daily driver. Solid. Reliable. Non-stick. Easy to clean. Indestructible. It lives on my stove-top permanently and will last a life time. Like a fine wine (and my mom), cast iron only gets better with age.
My trusty second vehicle. Just as solid a performer as my larger skillet, but perfect for frittatas and small portion dishes. I use it a lot for breakfast and side dishes.
Once you cook in a saucier, you’ll never go back. What makes a saucier a saucier are the rounded sides. Unlike a pot which has right angles, a saucier is rounded, which makes for easy whisking, stirring, and spooning. (And who doesn’t like spooning?)
In my kitchen, this is the perfect size for making soups and boiling noodles. While I use my cast iron more often, I enjoy this stainless steel stockpot for simmering lots of liquid. It’s a solid performer and beautiful to look at on the stove.
Oh, French oven, how I love thee! My French oven is indispensable. Just like all cast iron, I can transfer this vessel seamlessly from stove-top to oven. It comes with a beautiful heavy lid, which seals in heat and moisture and flavor. This vessel is perfect for cooking soups, curries, biryani, paella, roasting meat, stir-fries, meat pies, and more. I would not be able to cook the majority of my recipes without this amazing and versatile pan.
What would I do without my trusty stock pot? By far my largest vessel, this reliable even-heating companion comes out of the cabinet every 2-3 weeks for another round of stock. Since I always make continuous broth, this stock pot will sit on my stove top simmering happily for 4-5 days straight, full to the brim with chicken stock or beef broth.
Who hasn’t seen one of these in their mom’s or grandmother’s storage? This was the first canner I ever got in order to preserve a huge boon of harvested tomatoes that I got when I was 20 years old. I am from the American South, so I’ve never had a need to can like those Northerners, but I found myself out of freezer space and WITH a canner. What’s a girl to do but put up 2 years worth of tomatoes? Read the story here
This mama holds a whopping 19 pint jars or 7 quart jars. My freezer space is precious, so I use the canner to stock up on shelf-stable bone broth and produce. You can also use it to pressure cook a roast in less than half the time! I love this brand because it’s high quality and made to last. Want to see it in action? Get my Pressure Canning Guide and watch my video here.
