Food and Drink -- Please discuss your kitchen hardware/tools/cooking utensils etc...

chiefzilla1501 · 06-21-2014, 02:42 AM

Quote:

Originally Posted by nstygma

I also have an induction cook top. I use cast iron and a thin steel wok. I'm unsatisfied though. The induction cook top does not heat evenly, only in a ring pattern. Any tips to get a good even heat? I purchased the thick cast iron thinking it would help a little but it didn't.

Buy a heat diffuser and put it on your stovetop

kccrow · 06-21-2014, 02:19 PM

I don't go all out on much... but my kitchen stocked full of shit haha.

I have Revere Ware Copper Bottom Pot set that are about 25 years old. Not sure of the quality of the new ones but you can't beat the old ones. I have 1, 2, 3, 4 qt and a double boiler.

I have 2 stainless stock pots, 8 qt and 12 qt.

Stainless colander. Set of 4 Stainless mixing bowls.

Got a cheap Wearever Teflon frying pan that's kinda large. 3 piece set of cast iron frying pans, can't beat cooking in them. 1 Stainless Wok. Cast iron Dutch oven.

3 piece set of Pyrex glass baking dishes also 4 piece set of Pyrex glass bowls for sides and whatnot.

KitchenAid Mixer with meat grinding attachment.

Let see... Got 2 Crock Pots, 1 Nesco cooker. 1 Turkey deep fryer.

Stainless baking sheets and a couple Teflon coated. A 9x13 Teflon cake pan. 1 Bundt cake pan.

Other than that, an assortment of wooden spoons, some stainless spatulas and spoons, a couple plastic for the Teflon shit... stainless measuring spoons and cups, Pyrex liquid measuring cups. That covers most of my essentials.

I don't really use much in the way of knives except a filet knife and a serrated bread knife. I do just about everything with the filet knife. Sharp edge. I can peel silver skin off of meat, cut tomatoes, de-bone, do everything. Call me odd, but most of my knives (Chicago Cutlery) just sit in the holder.

06-21-2014, 02:19 PM	#2
kccrow MVP Join Date: Oct 2011 Location: Michigan Casino cash: $3057078	I don't go all out on much... but my kitchen stocked full of shit haha. I have Revere Ware Copper Bottom Pot set that are about 25 years old. Not sure of the quality of the new ones but you can't beat the old ones. I have 1, 2, 3, 4 qt and a double boiler. I have 2 stainless stock pots, 8 qt and 12 qt. Stainless colander. Set of 4 Stainless mixing bowls. Got a cheap Wearever Teflon frying pan that's kinda large. 3 piece set of cast iron frying pans, can't beat cooking in them. 1 Stainless Wok. Cast iron Dutch oven. 3 piece set of Pyrex glass baking dishes also 4 piece set of Pyrex glass bowls for sides and whatnot. KitchenAid Mixer with meat grinding attachment. Let see... Got 2 Crock Pots, 1 Nesco cooker. 1 Turkey deep fryer. Stainless baking sheets and a couple Teflon coated. A 9x13 Teflon cake pan. 1 Bundt cake pan. Other than that, an assortment of wooden spoons, some stainless spatulas and spoons, a couple plastic for the Teflon shit... stainless measuring spoons and cups, Pyrex liquid measuring cups. That covers most of my essentials. I don't really use much in the way of knives except a filet knife and a serrated bread knife. I do just about everything with the filet knife. Sharp edge. I can peel silver skin off of meat, cut tomatoes, de-bone, do everything. Call me odd, but most of my knives (Chicago Cutlery) just sit in the holder.
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