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For the single-dwelling cook?

My Googling attempts have been futile, so I thought someone here could help. Sometimes I want to make one serving of rice, arroz con pollo or various soups, and found that even a two-quart pot is too large and the food does not come out right (ie risotto or confit, and dishes where the food must be immersed in liquid). I've easily found tiny pans for one egg, little steamer baskets, etc. but am looking for things like one-quart pots with lids, single-serving baking dishes (say, for a chicken leg and a handful of vegetables) -- items that are not easily found (or if they are, please let me know) but are convenient for single-dwellers who prefer to cook their food at home.

I appreciate any feedback, and thanks!

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  1. Me, I would get a small (4-6 cup) rice cooker and embrace the leftovers (they make marvellous lunches when reheated). But perhaps you could check out Creuset's tiny covered French oven (the mini cocotte), which has a capacity of 1/3 quart. It retails for about $55 - cheap for Le Creuset!

    Anne

    1. I generally cook for 3, but I would think you could cook a nice risotto in a nice small saucier, like this one from sitram

      http://shopping.msn.com/prices/shp/?i...

      1. We were at Corning last year.In the outlet store the selection of single serving oven ware was well represented.
        As far as sauce pans etc,try calphalon.I have noticed a few small and affordable things,
        less than the current price on most high end brands.

        1. When I started cooking for myself I bought an 8" iron skillet, a 2qt Revereware pan, and a 1 1/2qt pyrex casserole. The pyrex lid fit the skillet. That was a good combination.

          Now I cook for 2, and have a wider range of pans. My smallest sauce pan is a #1 aluminum one from a restaurant store. I think of it as 1 qt, though filled to the brim it is more like 7 cups. It is fine for cooking 1/2 - 1 cup of rice, especially Japanese style. I also have several 8" nonstick skillets, again restaurant quality. I found a lid at the restaurant supply that fits these.

          Many restaurant items are cooked, or at least finished, in single serving sizes. So they use many pans in that 8" size. With metal handles (or removable rubber grips) they can go from stove top to oven.

          There are some small baking pans intended for use in toaster ovens. Also look at ramekins and baking dishes for souffl├ęs. These come in 5 and 8oz sizes.

          1. amazon has some excellent deals on cookware and a great search function.

            This is the grouping of 1-quart saucepans (245 results). I happen to have that very first Calphalon and it's a very useful little pot.

            http://www.amazon.com/s/ref=nb_ss_k?u...