Dr.Retarded
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I use that same stuff in all my shelves. I hear you though, and I kind of got into the point where I have very specific cookware for different applications and I've gotten it down to just a handful of different things that I use all the time. I just use the wok for stir fry and shallow frying, because I don't have to use as much oil for that particular thing.yea i noticed teflon (of any kind) really has a "working" life of 2 years or less
it's hypocritical of me to say, but i understand the need to have "less" in the kitchen.
i don't remember the last time i touched anyone of my stainless fry pans (i can always use the wok), but i do use the stainless pots and sauce pans.
recently the tagine has been a once/twice a month use
i had to cut out new kitchen shelf liner for a shelf i barely use to store it
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(it's cast iron, so i'm sure i'd marr the shelf soon or later) this tagine is a bitch to store, it's unweildy and it's tall and takes up a lot of "open air" space, but it has a purpose.
I've got a box out in the garage with a bunch of pots and pans that I just don't use anymore, and part of it is I just don't have the room in our little kitchen. My mom gave me all of her Le creuset cast iron that is older than I am, but I don't use any of it, but I'm not going to throw that stuff away. I think my great-grandmother gave it to her as a wedding gift, and when her my dad were married she added to the collection, that stuff's got sentimental value, but you can still make a great meal with it no sweat.
Have a big stainless steel set but I rarely use it any longer and I think we donated a good number of them to Goodwill other than some odds and ends, again keeping the stuff that I use for just specific things. Little saute pans or saucepan so don't take up much space or the only things we kept.