Comments on: The Savour Fare Kitchen — Essential Cookware and Bakeware

By: Kristin

Kristin — Tue, 09 Feb 2010 06:41:51 +0000

Thank you for telling us exactly what size of each you use! I have been looking into investing into a La Creuset french oven for awhile now (I own everything else on your list – all essentials!!), but didn’t know what size I should get for my first one. Now I know! Thanks so much!

By: Dana

Dana — Mon, 08 Feb 2010 22:16:06 +0000

Great post Kate! I agree with just about everything you said here. I don’t have a wok and need one and now think I will buy that Calphalon pan. What a great idea and totally multi-purpose.

By: Erin

Erin — Thu, 04 Feb 2010 22:48:22 +0000

Great post! I also love my Le Creuset Dutch pot and use it constantly– especially this time of year.

Thanks for the tip on the aluminum sheet pans. I’ve been unhappy with my random assortment of cookie sheets for forever but have been reluctant to upgrade to the super pricey ones you see at Williams Sonoma and Sur La Table. At $15 a pan I think I can toss out the old lot and start anew.

Don’t own a cast iron skillet. I tend to use my big Calphalon saute pan for all my stovetop-to-oven dishes. Hmm… maybe I should look into cast iron.

By: anna

anna — Thu, 04 Feb 2010 21:06:04 +0000

i love that cast iron skillet. i’d add a box of corningware. great for refrigerator storage and you can do everything from bake a soufle to roast a chicken in the larger pieces. fave new kitchen pan is my green pan from hsn. doesn’t stick but sears way better than traditional non-stick. love!

By: polly

polly — Wed, 03 Feb 2010 15:01:48 +0000

Hi Kate – I recently started following this site – and am enjoying it. can I ask questions here? because I am having a little bit of a heartbreak surrounding my Le Crueset….my husband accidentally turned on the wrong burner and the one he turned on had my empty, (with lid on) 3.5 quart baby with the little rubber protector thingies on – so they melted and burned inside of her . Now there is a smoky greyish color on my enamel and a darker black spot right on the bottom. He tried to get it out but is scared to ruin the enamel. Any idea how to get it back to its original state?

By: Jenna

Jenna — Wed, 03 Feb 2010 01:30:17 +0000

I love my dutch oven, but I don’t own a Le Crueset. Instead I purchased a dutch oven from the Lodge company which Alton Brown mentioned on one of his shows. Just as good as Le Crueset and cheaper too.

By: Carsten

Carsten — Tue, 02 Feb 2010 09:37:36 +0000

wow, great job! you cust made me hungry.

thanks for sharing.

carsten
tasteandshare.com
food & wine social network

By: Mrs Ergül

Mrs Ergül — Tue, 02 Feb 2010 06:36:14 +0000

I totally adore this post! Thank you for sharing your kitchen essentials!

By: Mandee Jo

Mandee Jo — Mon, 01 Feb 2010 22:53:08 +0000

If you can find one and afford it, I would get an old Griswold cast iron skillet. The Lodge ones are pretty rough textured (sand cast I believe?) but my old Griswold is as smooth as silk. Best Christmas present ever and most used pan in our house.

By: Dandy

Dandy — Mon, 01 Feb 2010 18:34:45 +0000

I think I’ll have to start a little wish list.

I have those weird air pans right now for cookies. Honestly, I’ll be getting the aluminum next time I see one. I bake cookies at least once a week, I just need it