re: #91 lawhawk

Since we’re on the subject of food, here’s a few things any well stocked kitchen (and cook) should have at their disposal:

Good knives. I like Wustof, but go with the one that feels comfy in your hand. Paring/utility, carving, santoku at a minimum.

Food processor. I’ve got a dual use Cuisanart - blender/food processor, but a straight food processor also fits the bill.

Immersion blender. Ever want to do pesto? This is the best and easiest way to do it. Better yet, want to get creamy soups, even when hot? This is the only way to do it without worrying about the soup exploding out of your blender.

For pots and pans, anything that feels solid and provides even heating should work. I stay away from nonstick coatings for the most part, but if you use plastic/wood utensils, you’ll extend life on the nonstick coatings.

Flat bottom wok - for those who like stir fry, make sure you season it ahead of use, and regularly oil so that you get a nice non-stick surface to work with.

Dutch oven. For most one-pot meals, this is the way to go.

I would also add a cast iron skillet to that list. Sure, they take some work to maintain, but they’re awesome for steaks, especially since they can be used in recipes like this one.