I'm trying to make a selection of a bare minimum do it all pots and pans, I only have one kitchen kabinet but my plates, glasses, and so on are there.
I own a slowcooker, a "i think stainless steel non stick deep frying pan", and a big aluminium pot, no other bowls, strainers and so on so basically I have to use my slowcooker as a bowl if I need to make a sauce.
Usually I manage fine but some stuff is really tedious and doesn't really work with this setup.
So what im really after is
-No non stick (or rather not)
-Modular, removable handles (cristels cook and serve concept looks god, and can double up as bins and strainers)
-Should work on cooktop, induction, flame (future proof, not sure what I will choose when it's time to change equipment)
-Bases? This is what they have not sure what would be the huge difference
So what do I cook today and what would I want to cook and what do I think I need (i will also get rid / replace my only pan and pot)
Need help with sizes also, this is for one person (and I rather not choose non stick)
I eat two cooked meals a day nothing else (basically fruit meat, veggies or fruit veggies usually no rice/pasta/potatoes, both longcooks and just quick fry). Organic and ecological adds 2-4times on the price so i'm thinking of adding rice to keep the cost down. No breakfast
Pans: Right now I only have one deep pan, I make stews, fish/meat, pancakes, eggs, wok. Pancakes always fail, eggs is sometimes hard to not get burnt, works good for thicker meat
I still want a deep pan as it works for almost everything, do I need a regular pan for anything? Thinking that two pans could be good anyways as I sometime want to multitask fry some veggies in one for example)
I don't think I need a wok pan? But it could double up as a nice serving bowl for cold veggies if not used (and if it doesn't have a non stick coating)
Pots: My only pot is quite large I do alot of stews in it usually some kind of chili with alot of beans and veggies, still want to replace it as it's quite bulky. It's also to large to make any kind of sauces, pasta, rice
I'm thinking three pots one small for sauces, one medium for rice/pasta and a bigger one when more food/stews is (long cooks)
Also thinking of a pasta insert and a steamer insert which can double up as strainers when I need it
Three pots would also give me the options to have one or more bowls
The slow cooker I will keep
All of this will fit in my oven for storage, not sure about the wok though but otherwise it fits.
For lids they have stainless and glass lids compact, and bigger rising ones im guessing it's just for esthetics? so the compact ones would do fine.
Any suggestions? And also about the bases I mean if I want a frying pan with all three bases im up to atleast 6pans so it seems rather gimmicky? But maybe they have their time and need.
What I need is something that will be used often, and some items that will be used now and then but I don't need a cooking set where 99% is unused.
I still have no idea about the bases but I think I've made up my mind a little bit
According to alot of people a high qualit skillet is advised, so I'm thinking about Demeyere Proline Skillet (no idea about size yet) it should be able to cook pancakes without non stick.
And for the rest a deep frying pan and sauce/saute? pans without handles from Cristel
Could that be a good setup or is the demeyere proline overkill? its around 300USD in Sweden
I, too, have limited kitchen space in a condominimum.
Do you have a Macy*s nearby? They have sales from time-to-time on Le Creuset to Calphanon to closeouts. You might check out Williams-Sonoma - & Ikea (for space-saving ideas)l.
Install a potrack with "S" hooks, either from the ceiling or bolted into a wall. I keep some utensils (whisks etc.) in a pitcher on the kitchen counter. If you have limited cabinet space, you might consider replacing it with one that extends to the ceiling, or using shelving for a more "open" space (displaying glassware, etc.).
The bare minimums, IMO, are - two skillets (large and small), 2 saucepans (1 and 2 qt), and a dutch oven.
Watch for sales in your area. Using the temp dials is helpful in extending the life of cookware, & cooking food properly, IMO.
Demeyere also makes the " Industry" line cookware. I like it better than the Proline because of lower price and weight. The Proline is 7 ply and Sensation/Industry 5 ply.
I just thought I would add that i don't really feel that cookware takes up too much space if stored right. Some handles are bigger than others which can make them harder to store.
I don't really like the modular cookware that I have seen. The type that stacks and also has handles that can come off. I am first and foremost concerned about the build quality of the cookware and performance. Modular design is secondary to that.
I would just get the best performing cookware you can for your budget. You will have it for yrs and probably with have bigger space sometime in future. You can figure out how to store it even in a small space. Unless your trying to go totally minimalist Zen or something I don't know.
Personally i like Demeyere, Zwilling Sensation Sitram, Paderno World Cuisine Grand Gourmet. Since your in Scandinavia, maybe you can find deals on Scanpan. Swiss made Kuhn Rikon might be ok also.
This is something that is simple and easy to store Skillets...can be used on side also.
I use this for lids larger trays, baking trays.
For lids I also use a simple rail like from Ikea. Rails can also be used with S hooks for pot racks. How much wall space do you have? I like to use a simple rail maybe from Ikea with S hooks and then put a restaurant Stainless Steel shelf over the rail for bigger pots. You lust have to make sure they are screwed into the "studs" in the wall.and they will hold the weight. I don't care for over the head pot racks. I like them along the wall out of the way. I will see if I can post some pics of my set up later.
@elfor is that angled area above the kitchen recessed?
If so it would be a great place for your nicer looking dishes , mixing bowls...maybe even a few attractive containers to hold your tools (whisks and spoons and such).
Or maybe buy a storage bench(or two) and use for dining area seating or even a window bench (this would make room for your dry pantry items).
The area above the oven is not really optimal for the storage of herbs and spices.
They don't last as long due to the heat from the cooking source.
But since there is a built in you might as well use it and just keep "an eye" on things and replace when the flavors fade.
I have an almost 2000 sqft home with tons of storage (cabinets and closets and attic plus outside bldgs.) that I am slowly weeding thru in an effort to simplify my life.
Limited, space. for me: nonstick fry pan 10=12" + 1 all clad or bottom clad stainless pot of decent size. The 10" can do anything thing a small 6" can do, so it's redundant. The stainless pot, although not ideal, can fry steaks, make soups, and make sauces with the right techniques.
If I were in limited space, I'd actually go large rather than small. The larger pans can cook small amounts, but the reverse is not true. Also cooking for one is probably simplest with the saute and stir fry techniques so the wok, and skillets will get the main work. I'd skip the 8" skillet entirely for how I cook. Everything has a lid, preferably not glass.
14" wok carbon steel
12" skillet, stainless clad
10" skillet non-stick
2qt sauce pan stainless clad
6 qt dutch oven I'd prefer stainless but would accept enameled cast iron
12 qt Stock pot stainless, disk bottom
If things nest right, a 4qt pan would be a good addition.
Rather than a cast iron pan, I'd go with a cast iron pizza pan, the Lodge. It makes a good stove top griddle, a good baking stone and similar uses.
I'd probably store the dutch oven, stock pot and maybe the wok out of the kitchen. Tuck them in your utility closet (furnace/water heater) or similar area.
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