I have a certain satisfaction with having a sufficient number of cookware.

[no_hypocrisy]

A combination of pots and pans from Revereware and Farberware as well as cast iron skillets. Stock pot. Plenty of different sized spatulas (both metal and rubber). Whisks. Wooden spatulas for stirring. Offset spatulas for leveling. A nice variety of knives for carving, cutting, paring. Wooden cutting boards. Steamers. Slow Cooker. Pressure cookers. Salad spinner. Mini-Prep bowls. Dry ingredient measuring cups. Two sizes of Pyrex measuring cups. Both a hand-mixer and the old-fashioned egg beater. Funnels.

Save for new experiences and the price of ingredients, I can take on almost any recipe. I prefer eating at home than in a restaurant.

BTW, I've collected most of the above list from thrift stores.

[bucolic_frolic]

1. Thanks for the reminders. Never heard of a steel spatula. Wait, I did

I was thinking of it like a rubber one. Of course I use a steel spatula, for icing, baking, but not for scraping.

I use bread bowls from about 1875 and 1930. I should not use them. They are valuable, I should sell them. Breaking one would be tragic.

A new category for thrift store finds!

[Hope22]

2. It sounds like a wonderful collection!

I’ve had my Farberware pans for 48 years! That’s unbelievable! Still going strong! I hope you make something delicious today!💗🙏🏼

[LiberalLoner]

3. That sounds like a beautifully stocked kitchen! Apparently many people these days don't cook really,

They just eat tv dinners essentially or meals delivered to be microwaved.

Making a delicious meal from scratch is an increasingly rare and valuable skill, and eating such a meal is a luxury far beyond going out to a fancy place for a meal, IMHO.

I still remember the last meal my beloved Mommy made for me. I will treasure the memory all my life.

Homemade biscuits with home canned chokecherry jelly.

Elk steak from an elk her husband hunted. He was a good hunter, they lived in Montana, and getting an elk each year gave them a lot of meat in the freezer and helped their food budget.

Fried potatoes, peas on the side. Homemade cookies for dessert.

I miss her every day, and each time I cook a meal, I think of her and the hours I spent watching her cook dinner, when I was a child.
I like to imagine her spirit is beside me, watching over me, with each meal I cook.

[no_hypocrisy]

5. You can taste the love that was an ingredient in home-cooked meals.

There IS a difference when you eat the same dish in a restaurant (or take-out).

[LiberalLoner]

7. 👍💙💙💙

[hatrack]

4. If it's Revere Ware, and thrift stores, I'm assuming that it's the real deal old stuff . . . .

We've had old school Revere Ware in our family for more than 60 years now. That stuff never wears out.

[no_hypocrisy]

6. Exactly. Food prepared in All-Clad or Wolfgang Puck doesn't enhance

the flavor. I stick to the traditional variety.

[SharonClark]

8. That's a well equipped kitchen.

I have a friend who is a great basic French cook and another who excels at Italian cuisine. I invite myself to their homes as often as I can. I manage a few good chicken dishes, including a great chicken stroganoff. I also do very well with desserts, cookies, and cakes.

All of this in my little galley kitchen so I don’t have any extra appliances.

I also love going out to restaurants or culinary schools. I’ve had culinary school meals in Austin, Edinburgh, Seville, and our local culinary Institute. I so appreciate other people cooking for me.

[Morbius]

9. I love Revereware.

I have several copper-bottomed stainless steel saucepots; they were my mother's (and I'm 63!). The bottom doesn't look like new, but aside from that they're pristine. I used one this afternoon to make spaghetti sauce.

[no_hypocrisy]

10. Hey! No joke! I just bought a Revereware 10" skillet at the Salvation Army

today!!! My set is complete!

Guess how much.

Go on.

Guess.

Well, it WAS $7.99.

But b/c it was Memorial Day, I got it at a 50% discount, $4.00.