I'm trying to figure out the essentials...and how they translate...for example...what's the best pot for boiling eggs or pasta...since I was used to my medium sized pot from the set.
Here's what I have picked up so far at Ross and Tuesday Morning:
9 Quart Chantal Stockpot
4 Quart Covered Sauce Pan (Tramontina)
Copper Stock Pot (has the "Fabrication Francaise" on the side...with cast iron/bronze handles) Not sure about cooking in this or if it's better to look at;) It was more of an impulse buy because it was so pretty.
I also have one large good condition teflon skillet and my beloved Griswold iron skillet that I just restored and seasoned.
So what am I missing...or what would people suggest...
Thanks in advance!
*I cook every meal in my house so there's a lot of action in my kitchen...in case that's important...