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Dec 9, 2008 07:21 AM

What do you wear while you cook?

I usually get home from work/school, preheat the oven, and change into yoga pants and a tshirt before cooking. I'm just not comfy cooking in what I wore that day. Friends of mine cook in their pajamas, jeans & heels, and sweaty workout clothing.

What about everyone else?

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  1. I'm right there with you - goodbye work clothes, hello yoga pants and t-shirt. I would probably ruin my work clothes if I cooked in them - I'm just too messy!

    I've also learned that when searing meat for a braise on the weekend it's definitely a good idea to wear something! Grease splatters can leave interesting little burn marks in unfortunate places!


    1. I usually wear a pair of old jeans and a t-shirt, especially if I have a lot of prep work to do. I like to have short sleeves so they don't get in the way plus it gets pretty warm in my kitchen. I put my hair in a ponytail to keep it out of my face (and the food!). And I always wear an apron - I have a bunch in different colours. I'm no fashion plate when I'm cooking but I've ruined a few nice shirts with grease splatters over the years so there's no point in wearing anything too fancy! If we're having guests I'll change into something decent at the last minute.

      2 Replies
      1. re: ms. clicquot

        pair of jeans and a 1X white t-shirt, my most comfy outfit.

        1. re: bubbles4me

          For me it's old yoga pants, or sweat pants and t-shirt. Gotta be comfortable. If I have guests coming I normally change once the major cooking is done. Otherwise it's jeans, top and an apron.

      2. Always in something comfortable. Also, I simply cannot cook with shoes on. It feels wrong.

        15 Replies
        1. re: bookwormchef

          "Also, I simply cannot cook with shoes on. It feels wrong."
          i'm with you! i just can't cook with shoes on. slippers, maybe if it's really cold, but no shoes. i know it's dangerous...opportunities abound to sustain major bruises or lose a toe with the occasional dropped glass jar or sharp knife. but my quick reflexes have kept me safe thus far ;)

          when i'm in the kitchen, comfort rules. depending on the season it's a t-shirt or tank, and yoga pants or shorts. if i'm entertaining i try to get most of the "heavy lifting" out of the way before the guests arrive, and then change into a pair of jeans & whatever top i want to wear, protected by an apron. the shoes remain OFF at all times at home until i'm ready to walk out the door anyway. i'm all about being casual here. [plus, i have to protect my beautiful teak floors!]

          1. re: goodhealthgourmet

            My legs get so tired if I'm standing for a long time on the kitchen tile floor with no shoes. So, I'm always wearing either slippers or Crocs. Almost always sweats and a t-shirt. Comfort is key.

            1. re: LJBTampa

              yeah, it kills my lower back after long periods of time, but i just hate wearing shoes indoors! i'm going to invest in a GelPro mat for the kitchen floor.

              1. re: goodhealthgourmet

                You will be glad you did.I have a mostly wood floor in the work areas,but not all.Gel Pro makes for a good surface.Was worried about the dogs....but they seem to ignore it Knock on wood

                1. re: lcool

                  Good to know about the dogs. My youngest has to taste everything. It is all potential food. The other is more discerning. I have hardwood floors but after back surgery and being on my feet from 10-6 a Gel-Pro mat has been on my list. I want a 6' one it will cover most of the area i do my main cooking/standing in. How well do they clean up?

                  1. re: Candy

                    Candy,they clean easily.Mostly with a damp rag.So far no static electricity
                    issues the second winter.I have tried 2 other back saver things simply not
                    as good .Gel Pro has done their home work to solve the in the home details.(not garage,basement etc)

                    1. re: lcool

                      I've been thinking about purchasing GelPro Mats. However, I see on Amazon a lot of comments about the edges curling. Looks to be a common problem. It seems like the company is taking care of these complaints, but what a hassle having to send something back (especially something this expensive). If the edges curl with use I'd rather not buy them. Any Chowhounds have any long-term experience with these mats? Thanks.

                      1. re: Axalady

                        I have yet to see a mat that didn't eventually end up with some curl or split.

                        I currently have a heavy foam back mat in front of my kitchen sink that grows legs and walks around the kitchen from time to time. One minute it is in front of the stove or scoping out what I have in the fridge. But if it burps or farts- I will seek professional help. ;-)

                        1. re: Axalady

                          I've had one for a couple of years and it hasn't curled. Does the company say what promotes the curling? Is it because of the way ithe floor and/or mat are cleaned?

                  2. re: goodhealthgourmet

                    I looked at the Gel Pro mats too and while they seemed nice I thought that they were a bit too squishy. and expensive anyhow...

                    I found a nice mat on this site l that has a lot of cushion but the top surface is still firm (and easy to clean) and and by the way, I love this mat my knees used to hurt after being in the kitchen for a short period of time, I am actually enjoying cooking again.


              2. re: bookwormchef

                I am so with you on the no shoes while cooking. Socks, yes, slippers - if I am forced to. To combat back fatigue I got a set of gel mats that you always see in the back of magazines. yes, someone buys those. They are the best things EVER! I digress...

                1. re: Sal Vanilla

                  What do they cost? I'm interested in them.

                  1. re: c oliver

                    BB&B has the smaller sizes,with a coupon less than $50.00.The price per squ ft
                    was about the same on all the sizes the 5 places I looked.The cost to ship eats any size saving I found.
                    My large mat has lasted/looks better/less work than all of the other things I've used.rugs/stall matting/raised board with foam pads etc.

                    1. re: c oliver

                      I paid $322.80 for a 20'x 36" and a 20" x 72" in basketweave. That is shipping and all included. I think those prices are pretty uniform. I love them. I have a terrible back and standing for hours on end cooking and prepping was murder. They have made a huge difference in my post cooking happiness. Also - indestructable. I dumped seriously hot oil on them a couple weeks ago and they looked no different.

                  2. re: bookwormchef

                    I wear flip-flops, nothing more, nothing less. They protect my feet from the hard floor but without giving my feet that encased feeling of full-scale shoes which, I agree, is just wrong to have when you're cooking.

                    *I mean, on my feet! On my body I usually wear something pretty skimpy--wearing too much feels uncomfortable when I'm cooking and I hate to get my nice clothes sweaty/smelly/greasy.

                  3. Bare foot, OLD ! chef's coat or an oversized men's cotton shirt,sleeves rolled up.Shorts,pants etc is seasonal.
                    Good out of the "house" clothes would be ?,I don't want to be that careful.

                    1. It really varies - Saturday was black pants and gray cashmere sweater (which now has some chocolate sable dough on it that I need to remove), Sunday was pyjamas, but I did dress for dinner. Sometimes it's an old shirt of my husband's (summer, usually). I have several aprons and never use them.

                      3 Replies
                      1. re: MMRuth

                        You cook in a cashmere sweater? You are a neater cook than I am. I dare not walk into the kitchen without swathing myself in a huge apron. Somehow I keep wiping my hands on it. My laundry is always full of aprons.

                        1. re: Querencia

                          Querencia, you should have seen the DQ owner I once worked for. He could work on the nastiest piece of equipment with a white dress shirt and never get it soiled. Of course he made it a point to be gone when the afternoon teenage crew was about to show up. I hear he had some shirts ruined by the "cone fumbling" teenagers.

                        2. re: MMRuth

                          I am with you in wearing an bibapron each time I am cooking any kind of food. I find an apron handy for wiping my hands when they get dirty. It also safe me on paper towels. Also like the pockets for wearing my tools