To my total amazement, I find that more and more young people are getting into the kitchen and the older generation is looking for easy solutions and substitutes. I salute this. Youngies (ie younger than me) seem to want to use and will go to any lengths to acquire, the “right” pot and pan if they think it’s going to make them a Jamie Oliver. This is a good thing and does not fall into the category of “silly gizmos”. Unless you are going to attempt several cuisines and styles of cooking (which I doubt), you will find that you tend to cook similar types of food on a regular basis…soups, salads, large one pot meals, a daily sabzi, rice and dal. Whatever it is, a couple of utensils only will fit the bill. Plus, utensils can consume a lot of space, so really choose one or two only to start. I have a whole load of them but only really use three or four on an everyday basis.
I do have a wok, a steamboat, non stick frying pans, a pasta boiler (just a big handi with a large sieve and a lid), a steaming utensil (ditto to the last). If you are a soup person, you will require a large handi or saucepan. I have a French copper one which is lined with steel and fits enough soup or dal for 4 people. For more desi cooking, an old fashioned brass kadhai, well lined, is outstanding. For coconut curries, I cannot do without my “chettys”….stone and terracotta pots from the South which slow cook and retain the heat. If you are cooking rice on a regular basis, then an electric rice cooker is a must, clean and easy. For salads, a salad spinner is as indispensable as a large salad bowl (I personally love wood). A wok is essential for quick stir frying and Chinese preparations. For grills and steaks, I always use a large, heavy, cast iron skillet which really sears well. I picked mine up about 15 years ago for a dollar at a garage sale in Martha’s Vineyard! I will talk about all these at length later.
The pot I really love and use a lot is from the Le Creuset range. It is important to buy the right one and the right size. I use a round one with a lid, about 8” across and 6” height for just about anything from soups, stews, risotto, biryani, jams, sauces, dal etc. They are heavy and they are expensive, but they last a lifetime, no matter who handles it. Believe me, nobody can destroy one. It is also extremely difficult to burn anything. Although an old French brand made from cast iron and enamel, they are available much cheaper for some reason in the US, from outlet malls and at sale time, in department stores. Even at normal European prices, it’s worth buying one. Some old designs come with wooden handles which don’t burn your hands nor require you to hunt for oven gloves or cloths. They did try launching in major cities in India. I’m not sure what happened to that initiative. Just imagine not having to replace a pan for 20 years…one of mine is that old and definitely worth the investment
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