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Jan 14, 2009 08:44 AM

What inexpensive piece of cookware do you love?

Ours is a recent purchase--a $10 8"x10" from roasting pan from Ikea:

I thought of getting getting the Petite Roti from All Clad (14"x11"), but wanted something even smaller which could easily fit into the sink for cleaning.

The idea pan has been great for roast chickens, beef, and oven pork shoulder. Since there's no rack, I've improvised with our metal skewers (both across and sticking off the end alternating, to create a V-like rack).

Don't get me wrong, I love my good stainless and enameled cookware, but this was a great find.

Anyone else?

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  1. I'm crazy about the little plastic scrapers with 3 straight edges and 1 curved edge that I buy at Surfas for a dollar and change. I use them for everything!

    5 Replies
    1. re: mnosyne

      Sounds interesting, but I have no idea what this could be .... can you link to an example?

      1. re: razkolnikov

        My mother always called it a French spatula. They are fantastic.

          1. re: mnosyne

            Those do work great. Really helps to get every last little bit of batter out of the bowl and into the pan. I have a similar one, but this one looks like a better design.

            1. re: flourgirl

              I also use one to scramble eggs in the pan. Helps to get a nice soft curd.

    2. Enamel steel tapas pans from CostPlus and Spanish stores, for under $10. Serve as cooking pans, serving dishes, spoon rests, food prep dishes, etc.

        1. the $5 non-stick fry pans from ikea,love em!!

          1 Reply
          1. re: im hungry

            The $4 non-stick pan I got from Ikea well over a year ago is still in heavy use without a scratch on it, and it's bar none the best egg pan I have ever used, and yes, that includes cast iron.

          2. Cooking chopsticks, 16-20 inches long, connected with a little string, cost @ a buck, used more in my kitchen than all else put together.

            7 Replies
            1. re: Delucacheesemonger

              What do you use them for? Stirring/lifting? They might be a good alternative to the (metal) barbeque tongs we can't use in the enameled cast iron or HA aluminium

              1. re: Soop

                soop, get silicone-tipped tongs:
                these are neat for potatoes, boiled eggs, bulky things you don't want to damage/pierce:

                also, i've used metal tongs (not banging around, though) in my le creuset -- though typically i'm using a wooden spoon or a silicone implement.

                  1. re: alkapal

                    I also use the silicone-tipped tongs for getting tea boxes from the top of the cabinet when I don't feel like unfolding the step stool.

                    1. re: Caralien

                      I just have metal tongs, but I also use them all the time for getting things that I can't reach, including wine glasses (that I do very carefully).

                      1. re: MMRuth

                        I thought I was the only one who does this :)

                  2. re: Soop

                    Stirring, 'tonging', lifting, turning, everything but cleaning the pot