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Went to bed early last night - 5:30 call in town this morning.
My knives are my proud point. I have six handmade Japanese knives from Watanabe Blades, including my 7-inch santoku, a nakiri, a paring knive, a boning knive, and single bevel (left handed) sushi knives.
My workhorse is the 8-inch Tojiro gyoto, with a backup 8-inch Victorinox.
If all you're used to working with are middle of the road Wusthoffs or cheap knives, spend $100 on a good Japanese chef's knife. It'll change your world.
I have a 12-inch Lodge cast iron that is a beast and really well seasoned, along with an 8-inch Lodge round griddle. I have a 5-quart Lodge enameled cast iron dutch oven, and a 12-inch enameled Le Creusset.
I've got two carbon steel pans (8- and 10-inch) and a 14-inch carbon steel wok that I paid $12 for at a Chinese market in Myrtle Beach and may be my best purchase for quality.
I have a couple Calphalon hard-anodized skillets (12- and 14-inch), and one 8-inch T-Fal Pro nonstick, which gets used for eggs only. If you don't own one CHEAP piece of nonstick, you're missing out on the best egg fryers on the market.
I have my Vitamix blender that gets almost daily use and a 6-quart Kitchenaid Pro stand mixer that gets weekly use.
Specialty: I have my Sous Vide Supreme that mostly sees hard but sporadic use, which means I may not use it at all for a couple months and then will bust it out and use it nonstop for a couple weeks.
I cook on gas, but never had before this house, which we had to have gas run to convert.
I rarely use the microwave, but when I do it's for very specific purposes. For instance, I learned from Modernist Cuisine that the microwave is perfectly suited to make steamed fish. That blew my mind.
I have Williams Sonoma Gold touch bread pans in both 1- and 1.5-pound sizes for my bread.
And two food processors, one is an 11-cup Cuisinart, the other a 3-cup mini prep from Kitchenaid.
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