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Mar 3, 2010 09:54 AM

Anyone Else Cookware Obsessed?

I think I have a problem. I admit it. I have an unhealthy obsession with cookware. I love looking at it in stores, watching it being used on cooking shows, looking at fellow Chowhounder's pics of their cookware, buying it and, of course, cooking with it. Just when I think I have every piece of cookware imaginable, I'll see something else and say to myself "wow, the things I could do with that!" On the bright side, I don't spend hours a day focusing on it (well, maybe sometimes) and I certainly haven't gone into debt for it (my Mom loves this stuff too - she'll come over every once in a while with a gift - LOVE her!!) And, I like to tell myself that as long as I'm happy and I make my family happy along with me by cooking great meals for them, it's ok, no? Anyone else out there like me? Any support groups out there? (Not that I would actually join - no way am I ready to kick this habit).

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  1. I tried to set up a support group here, but instead they laughed at me :)

    5 Replies
    1. re: Chemicalkinetics

      That's like setting up an AA meeting in a tavern ;-)

        1. re: Chemicalkinetics

          Oh my goodness! I have a Chef's Choice sharpener I haven't used yet. Now I'm worried that I'll end up having to join your support group as well. I don't own a stone - don't know how to use one. Maybe I should start looking into them and learn? (See what I mean??)

          1. re: sherrib

            Oh my. I didn't know OCSKD is contagious. What have I done to you? Oh humanity!

        2. re: sherrib

          Thanks for the laughs.

          BTW, when is the next cookware anon meeting ?

          "Hope that it is at Sur LaTable or J.B.Prince"

      1. Hi, sherrib. Love to read your post. I do not think there is a support group here as they more or less share the same tendency you have:)

        A good part to me is that my partner is not at all a cookware obsessed, to him, whatever cooks it is fine :) so he always throw a good question to me if it is really necessary almost whenever he see new things in our kitchen. I think it is very good to balance if both of us are obsessed, there is no one to stop:) In this sense, I like the article of NY times of minimum kitchen, which someone mentioned before. Through reading conversations hrere, I sometimes notice that I really do not need the gadget and I can do it by being creative and using the tools I already own. Someone mentioned that he uses Silpat as a lid/cover for cookware in oven. I was amazed how creative he is.

        I don't spend any hours for research or being here, either. For me the time to buy cookware and kitchen related is usually from December (after X'mas) to Mid March, when I can easily find good deals and values. So, my main obsessed time for new things in 2010 is going to soon end. Life is short, time you can eat/cook well is limited. There are way too many good recipes to try :)

        2 Replies
        1. re: hobbybaker

          I read that NY Times article and kinda agreed with it (sorta). (By the way, I can easily get all wrapped up in a regular restaurant supply store - I don't discriminate - every range of cookware should have it's time in the spotlight as far as I'm concerned!) To me, it's just FUN and also motivating in a strange sort of way. Don't get me wrong, I do use everything I own (and well) - no point in lusting after it if you're never going to do anything with it. My obsession time will also be coming to an end soon enough. Spring is near and with that I will be ceremoniously taking the cover off the barbeque grill. Hmmmmm, maybe I'll need new accessories for it . . .

          1. re: sherrib

            Shreib, No, you don't need any new grill accessories. I can send my partner to you so that you can fully explain to him why you need it and stay to be balanced. Joking:) . However, exactly the same thoughts on the grill. Just cannot wait. Enough snow and slow-cooking meals. What I need is warm spring and sunshine:)

        2. I'm fine, I just need one more piece ;)

          1. Oh. Lord - I can so relate to your obsession. I justify it by telling my husband that he gets fab meals from my kitchen, so he should be so very happy I have everything I need. Of course, this collection has evolved over so many years, like a slow drip that he ignores! Ha. I did inventory one time and realized just how much I have. (See... slow drip. :-))

            I can now spend money on quality ingredients.

            I can't wait for grilling season to get me out of my kitchen!!!

            5 Replies
            1. re: breadchick

              breadchick - I can clearly imagine how you continued with your justification. Yes, he got a fav meals and that way we save $ for going out for dinner at mediocre restaurants. I can cook better than they do if I have this and that :) That's how I got my All-Clad and LC mostly:) That way, when we go out, we tend to go to really a good one where they serve what I cannot cook by myself. I like to spend more on quality olive oils and vinegars etc as you also mentioned. This makes a lot of difference.

              1. re: hobbybaker

                hobbybaker: "I like to spend more on quality olive oilds and vinegars as you mentioned."

                Aha, another one. May we presume that you have learned to specify olive oils pressed from 100 percent Moraiolo cultivar olives grown in Colli Assisi-Spoleto of DOP Umbria? (Our friends think I am crazy.)

                1. re: Politeness

                  Hi, Politeness:) - I know it is a deviation (Sorry for OP) but what olive oild do you use if you want to bake an olive oil cake like this? Recently, I bought this:
                  By the way, this book below is excellent. I just love it. The author is from portland, Oregon and talked about the berries available there. I am obsessed with this book almost for 6 months. If it is too much deviation, you could answer me in the thread in Homecooking, too. Thanks:

                  1. re: hobbybaker

                    hobbybaker: "... what olive oild do you use if you want to bake an olive oil cake like this?"

                    We have not tried the recipe, but the Moraiolo cultivar to which I alluded upthread falls within the "fruity" category that the book's authors recommend. Trampetti is one such oil, and it is superb. The importer of Trampetti is a company called Ritrovo located just south of Seattle, and the importer has arranged with Trampetti to make a second-line oil from the Frantoio cultivar and Leccino cultivar olive trees on the Trampetti property. (Some of the trees are hundreds of years old, and you do not waste them to make a Moraiolo-only olive oil.) We use the Ritrovo/Trampetti second-line oil as our primary olive oil; it, too, is fruity, but it may have too peppery a finish for that cake recipe. Or -- possibly -- the peppery finish could make the cake even better; you will just have to try and see for yourself.

                    hobbybaker: "The author is from portland, Oregon and talked about the berries available there."

                    A good place to be from: that is our location, also. The berries here are not merely available; in some cases, they are a nuisance. There are few more aggressive and hard-to-remove weeds than blackberries. On the other hand, we have the world's best strawberries, which are too juicy to ship, so they must be consumed right here, during the three days or so of the year that they are ripe and ready for picking.

                    1. re: Politeness

                      Politeness - Oregon sounds an excellent place to live. I am jelous about fruits in Portland! I am a big fan of strawberries but not ones in my area. The best strawberries to me was "Toyonoka Ichigo" in Japan. I will try to find the oils you mentioned. I am almost done with cookware upgrade (I guess) and eager to spend and learn more on oils and vinegars. Thanks:)

            2. I like going to Home Goods. I don't know why but I enjoy not knowing what I might find. When I visit I always check cookware and gadgets. Last week I came out of there with another set of measuring spoons, a new 8 inch non-stick skillet and 2 small cast iron red enamel teeny tiny casseroles. I have no idea what I will do with the latter, but they are awfully cute. I like cookware stores just fine, and I will always look to see what is there. I don't have convenient access to a restaurant supply store, but if I did, I'd probably visit often.