Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jul 19, 2011 05:29 PM

Still cookware obsessed and looking for new - even flimsy - justification to buy

I know it's unnecessary. I know it may even be wrong. It's not that I don't love all of the ( many, many) pieces in my kitchen already but since buying my first piece of Mauviel M'Cook stainless early this year I find myself daydreaming about buying more. Just the roaster, I tell myself. Maybe the roaster and a saucepan.....
Stocked to the rafters with All Clad, Tramontina tri-clad, de Buyer, bare cast iron, Le Creuset enamelled cast iron and even a hold over Calphalon tri-ply everyday pan - can this new love be indulged? Is there a saturation point even for the cookware obsessed who gather on this board?

Just how much is 'TOO MUCH' cookware?

  1. Click to Upload a photo (10 MB limit)
  1. If it's any relief, I was addicted to flatware and went way overboard on Villeroy Boch. You don't want to know how many sets I own. Now that I think back, I found that when I obsessed on the dishes, it was a way of distracting myself from something else that I didn't want to deal with. I understand your concern and with all due respect it does sound like wanting to get more is indeed much. All I own is All Clad, and I have enough pieces to do the job.... Then again, who am I to talk, I have TOO MANY dish sets! LOL. Good luck with your decision :)

    1 Reply
    1. re: Pixie Muse

      Oh my I hear you on the Villeroy and Boch, I've 3 sets of their dishes. Amapola ( which I've had for 25 years) and Naif Christmas and Audun.

    2. So what are you going to do, roll around on the store floor like a hot dog while yelling "but I *need* it…"?

      You'll eventually find something that will take its place as your cooking needs evolve. You'll start by thinking where will you put everything, what doesn't work too well, and what doesn't match your design. Then you start winnowing and reorienting.

      I have a couple of things on my acquisition list but with limited funding and space, it comes down to what is the most logical thing to buy as the next step.

      1. Well, I won't give you a justification...but my advice is to promise yourself that you will get rid of one cookware item for every one item brought home- and NO, the unused garlic press does not count as an equal item for the Mauviel! Pot for pot, pan for pan, etc.

        At least you won't *look* like a cookware hoarder :)

        5 Replies
        1. re: sedimental

          Hi, sedimental:

          This is good advice.

          Along the same lines, if you haven't used it in six months, get it out of the kitchen. If you haven't used it in a year, get rid of it entirely. And don't hold onto it with the excuses that you paid a lot for it or have to get anything near what you paid out of it. It's used cookware; you got your money's worth out of it already.


          1. re: kaleokahu

            Cooking needs are hopefully not as evolved as they will be in a lifetime but pretty evolved. This ain't about need - it's about lust! I could maybe find it in my heart to give something up - maybe start with the unused garlic press and see if I can work up to saucepan!

            1. re: knet

              Hey, Hey, hey... I said NO garlic press!!!! LOL
              At least give up a "vessel" of some kind :)
              ............I wonder if a pyrex glass measuring cup would be considered a "vessel" by most?

              Edit: Good Lord, now I am enabling another cookware addict....

              1. re: sedimental

                Yep - I am now a fully enabled cookware hoarder!
                I can scrounge around and maybe come up with a mixing bowl that I could part with...

          2. re: sedimental

            I got rid of 2 sets of pots and pans last year, a crappy stainless and a crappy nonstick ( which I kept around for my husband and the kid). I guess I have a lot of shopping left to do since I've come nowhere near replacing them pan for pan LOLOL

          3. I have the same problem and I'm buying just one more piece of LC to complete my collection. I have all the A-C and L-C I could ever want and then some. It's not always about need. It's more about want, but in my head I can't justify any more, after that one. I have to have some use for it, or I don't buy it. All my pieces have been bought at 50%-75% off regular store prices. It was usually a great deal on something that made me buy it with the justification that I would never get it at that price again. I was usually right. I thought I would get it and since I paid so little I could sell it later if I changed my mind and not lose anything. It was parting with a piece once bought that was the hard part, but I did finally sell several pieces when I did some editing. You always feel you will want it at some future point after you sell it. I tried not to have pieces that served the same use, but didn't always succeed. I didn't though feel the need to duplicate pieces in another brand. I could justify some overlap though as A-C and LC are so different. Thankfully, I never got into copper cookware.

            I think when you have something like a roasting pan in one brand, maybe you don't need another similar one in another brand if they both do the same thing. Then I feel it becomes redundant, and then I think too much. If you want the Mauviel saucepan, do the really need the same size one in A-C? If you can afford it and have room and it makes you happy, then buy it. If you feel guilty about it, it won't make you happy. One way to justify it though is to call yourself a collector instead of a cook :-). Then you can have all you want.

            8 Replies
            1. re: blondelle

              Hi, blondelle:

              If anyone is *looking* to be enabled, you can hew to the "no brand overlap" and still talk yourself into buying different *sizes* of the same brand/configuration. Is anyone going to be happy cooking one egg in the LC 15-inch skillet? Or cram-sauteing 4 chicken breasts in a 7-incher? When I cook just for myself, a 5-inch saute or poelle is often just right. And sometimes the dish(es) require two of the same size. The JIC (just-in-case) pan for the batterie is always a good fallback argument for buying more!

              Size is actually also true in roasters and gratins, as well... Small one for chickens, big one for turkeys and holiday entertaining, enormous for that whole suckling pig. Gratins for 1 to many to share.

              [Head Explodes as Wallet Implodes]


              1. re: kaleokahu

                New episode on A&E Hoarders tonight Featuring' Knet (Cookware Hoarders) lol!

                But they are so pretty and I need them! lol

                Well I am in the same thought of blondelle if you have the money and space why not? Question is, will you use it?

                Now that I think about it, I just gave away 3 sets of pans and some older AC pieces only to make room for the Demeyere Atlantis line. I will stock up on Demeyere and use that until I get tired of them. (Hopefully a long time) I also bought all these pieces on sale and should have another one delivered today. Bought the 11 in fry pan, the 4 qt casserole with lid, the 9 inch controlinduc and the 1.6 quart sauce pan. I also bought a Staub 10 cast iron pan because it was on sale. I will say that pan heats really evenly. Not that the Demeyere doesn't. It was all prompted by getting a new Electrolux induction range New range new pots and pans right?

                1. re: longtimecook

                  Hi, longtimecook:

                  I know the principle behind the controlinduc, but what is it's practical utility? 470F isn't hot enough to sear well, so you'd use your CI for that. And 470 is hot enough to ultimately scorch and char. So what's the benefit?


                  1. re: kaleokahu

                    From the Demeyere site';
                    Frying is always done at a temperature between 170°C/335°F and 230°C/450°F. Beyond 250°C/485°F, butter and oil overheat and the food starts to be carbonized. To avoid these risks, Demeyere produced the first pans and woks equipped with ControlInduc, a safety system that limits the maximum temperature to 250°C/485°F on induction cookers.

                    So far I have been using it for eggs and bacon. lol I wanted to see if it worked as said. As a egg cooker its great! I grilled a sandwich in there just for laughs It worked very well. No better than my Staub though. So, for now I have a $200 egg pan lol. I suppose it would be more so you don't burn or scorch anything with the controlinduc More will be cooked I will let you guys know. With the regular fry pan eggs stick pretty good to it. So far with the regular ss fry I messed up some eggs, Also some came right off.I would use my LC grill pan or the regular ss demeyere

                    1. re: longtimecook

                      Hi, longtimecook:

                      I think if you "fried" much at the high cutoff temp of this line, you'd probably still carbonize the food pretty quickly. If it's a fire safety thing maybe it'd be worth having.

                      The technology *does* hold promise, though--if it were "adjustable" by the alloy used. Imagine an omelet or crepe pan that never exceeds the ideal temperature. Now THAT would open my mind more to induction.


                      1. re: kaleokahu


                        Now that would be a nice pan!

                        Hey knet I will send my address for when you are ready. I am loving and less fickle!

                  2. re: longtimecook

                    Ok I'll take one for the team and be the first out there on Hoarders - Cookware Edition!
                    I can find a nice ( loving and less fickle ) home for a thing or two I guess if that's what keeps the tv cameras out of my little condo kitchen dangerously creaking under the weight of my cookware hoard!

                2. re: blondelle

                  Bless you Blondelle, that's the kind of justification I am after. "Collector" sounds so much better than hoarder!

                3. Here is how you know you are Cookware Obsessed. Go to and proceed to Mauviel tin-lined copper Rondeau, If ur thinking about that 800 dollar pot, then yes YOU ARE Cookware Obsessed. Ain't it Pretty?

                  2 Replies
                  1. re: diamond dave

                    Diamond Dave - then it's official. I'm obsessed. I'd buy. It's beautiful!

                    1. re: knet

                      Knet I forgot to ask you; How you like the Mauviel SS? I see Anne Burrell using it and i,ve always thought it looked like an exellent tool. What say you?