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ONE is NOT enough... IMO

My kitchen isn't huge but not minute either. Counter top is in almost constant state of clutter. Found a few BIG, pottery crocks a few years back that now hold all my cooking implements... things that used to be in 1-2 " junk drawers... easy access now.

There are a few things that I think just ONE is NOT enough... and don't care if some think I have WAY more than necessary. One of these things is wooden tools... probably have a dozen different wooden tools. Probably have 6+ whisks... from smallish ones face for non-stick pans to a BIG balloon whisk. Have several (maybe 8 or so) spatulas & "spoonulas"... some very flexible silicone, some more rigid, some smaller/narrower spreaders. Think my SIL actually has only ONE of each in her kitchen??

Have way more bowls than I probably need... a "vintage", avocado green, 3-piece, Pyrex set... was a wedding gift MANY years ago. Have a 4 piece set that were found one at a time at yard sales... each looking like they had rarely been used.

I'd rather end up with a dishwasher full of things than have to wash the same thing several times while cooking.

What do you have that some might say you have TOO much of?

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  1. pots and pans...cookbooks..dishes...bowls
    I am trying to consolidate.
    I do use all of my utensils though.

      1. re: Uncle Bob

        Uncle Bob... I LOVE YOU!! Cast iron, especially unusual pieces, is a MAJOR weakness of mine! Right now on the hunt... NEED a deep chicken fryer and muffin/pop-over pans. Well, not exactly NEED but definitely WANT to add to my collection.

        1. re: kseiverd

          Yes i must admit i also probably have too many cast iron skillets... but i scored a huge set of Le Creuset on eBay for $135, so how could i say no?

          1. re: kseiverd

            I have no need for an Aebleskiver cast iron pan. You know that means I MUST have one!

        2. colored silicone spatulas. Every color of the rainbow represented, some in multiple shades, all standing up in one bin on my open stainless steel white dishware shelf, just because it looks cool and is functional. Certain color/style combo's are like my holy grail of spatula and I am helpless to not buy them. And if one needs to get tossed, I obsess about finding just the right one to replace it.
          One day I will switch to rotating collections of just one color, light to dark, or holiday color themes!
          Uh oh. I think I just infected myself with that idea.

          4 Replies
          1. re: splatgirl

            I sometimes think I have too many silicone spatulas and then I do a big baking or cooking session and realize they have all been used. I guess I could have fewer and keep washing them as I cook, but I'd rather not.

            Ditto on stainless steel bowls.

            1. re: Sooeygun

              I have a ton of bowls, a lot of stainless steel and glass bowls in all sizes that I use for prep. (Let's not even get into the collection of ceramic bowls I own that I use for serving.) I just bought 2 new stainless steel bowls a few weeks ago at Marshall's and even though I kept telling myself I didn't need any more bowls I was helpless to resist them. They're just perfect, just the right size and very deep. I find myself using them all the time & i'm so glad I bought them!

              1. re: flourgirl

                Marshalls, TJMax and Homegoods are the enablers!

                1. re: splatgirl

                  True, very true. I was being pretty good about staying out of those stores for a long time but than a Home Goods opened up within a couple of miles of my home. I'm going to have to work much harder on my will power to stay out of there, I just don't have room for any more stuff and I really don't want to get rid of much of it.

          2. I may have too many woks, and I would agree to that. I also have too many spice jars, but I really need them to store the spices. I guess that I just have too many different spices. I also have too many kitchen towels? (8 pieces) Too many Dutch Ovens -- 3. A few sand pots. Too many knives for most people, but I think have just about the right numbers. I think most people definitely think I have too many knife sharpening stones even it isn't that many compares to others.

            2 Replies
            1. re: Chemicalkinetics

              8 kitchen towels is hardly a lot, i have probably 30-40, though that is because i was forced to live without access to decent ones for a while and then said i needed to stock up on good quality ones, enough to last decades.

              I will go through 2 a day, they are not really dirty at the end of the day, but i throw them in the wash anyway and start with fresh ones the next day.

              1. re: Chemicalkinetics

                I think several dozen towels is not excessive. We go through several towels and a dishrag or two a day. However, we don't buy paper towels! Just throw the used towels into a basket by the washer, and wash once a week or so.

                I don't overdo on knives, though -- a few are my faves, and I have duplicates of each of them), but all my knives fit into one in-drawer holder with about a dozen slots.

              2. As long as I adhere to my "use it at least once a year" rule I will contend I do not have "too much" of anything, but I am the kind of addict who'd buy a duck press if the price were right, just to try it. I agree 100% on a preference for a full dishwasher over having to pause and wash as I plow through a meal. I have eight mixing bowls, most sizes of Mason Cash, a gripstand, and a couple made in Ohio. I have never used them all on one meals, but I am not done yet (I hope).

                4 Replies
                1. re: tim irvine

                  My duck press purchased in Europe gets used 2-5 times a year, but primarily for mature chickens.

                  1. re: INDIANRIVERFL

                    Hi, Indianriver:

                    If you ever want to sell that press, let me know. kaleokahu@gmail.com


                    1. re: kaleokahu

                      I don't even know what a duck press is... i must have been living in a culinary free cave.

                      I'll google it... and knowing me probably want to buy one ;(


                      Edit: well there you go... duck press... i am sure I'll be using that one on a regular weekly basis! Ducks grow on trees around here (not literally), but i fear that a duck press will have to wait until i build my mansion.

                      1. re: Sneef

                        Lost the mansion on the Intra Coastal Waterway and am about to lose the duck press. Dear Daughter is coming From Texas with large trailer for all of the stuff I have been storing for 5 years.

                        40 years of All-Clad. Some 50 pieces. Hand forged Japanese knives that he would only sell to a gaijin after 3 hours instruction on the care and sharpening. Antique nickel and copper ware from my favorite flea markets in Paris, Brussels, Metz, Liege, and Munich. Sterling service for 12 including individual asparagus tongs, ice cream forks, berry spoons, luncheon and dinner forks and more.

                        St Louis, Bavarian, and Baccarat crystal. Limoges, Spode, and Villeroy & Boch china in settings starting at 12. Majiolica oyster plates and 2 Asparagus cradles with trays. One for green, the other for white. Sterling Georgian fish knives with walrus tusk ivory handles and a variety of plate serving meat and vegetable platters. Thank you Silver vaults of London for the last two.

                        Forgot the German chicken press.

                        The Spode was service for 36 plus as we liked to entertain in our 25X25 foot dining room. The boat I have been living on for the last 6 years is shorter.

                        Dear Daughter just discovered a few months ago about frozen dinners and that they are not all bad. Another parent untruth revealed.

                2. Cheap restaurant style tongs tucked over the rim of the crock that holds my wooden spoons.

                  2 Replies
                  1. re: escondido123

                    I had to double check the author of this post to make sure it wasn't me. Same situation here only my wooden spoons are in a metal container rather than a crock.

                    1. re: escondido123

                      I will disagree with the OP about wooden utensiles. I have a crock full of them that are hardly ever used. I just don't like them.

                      Now, I can agree that a bunch of spatulas are definitely need and agree with you es that a you can't have too many tongs. I have about 4 pair of small scalloped, 1 medium, 1 large, 1 medium plastic and 1 small plastic. I still find myself without a pair fairly often.

                      Measuring cups as well. Different sizes and styles are always useful.


                    2. Too many of everything in the pantry. But I just cannot resist bringing back foods from our travels! Justifying, I know...

                      - meat thermometers.
                      - muffin, pie, cake, cookie tins/pans/sheets
                      - cookie cutters

                      1. whisks, spatulas, cookbooks and paper cupcake liners :)

                        1. Electric mixers, given then some cooks don't own any at all and I have three - 6 quart stand, 4 quart stand and hand mixer. But I use them all.

                          2 Replies
                          1. re: cookie monster

                            I have multiple tongs - most have a rubberized tip and some are shorter than the others. I like short tongs for working because I have more control but longer ones are needed when using the braiser so I don't get spattered.

                            Separate spatulas for cooking versus baking. I don't want onions and garlic getting on my baking spatula.

                            Several different whisks and I still use a fork at times to whisk ingredients.

                            1. re: biscottifan

                              The long rubberized tip tongs are also great for reaching things from a upper shelf.

                          2. Bakeware. I have 3 shelves of it in my utility closet. Included in that inventory is at least 20 round and square cake pans of varying sizes. And it goes on from there.

                            1. We have too many according to WHOM? Are there kitchenware police that will enter your kitchen and take away what is too much? If the items make you happy and you can afford them they aren't too much.

                              Disclaimer: The above has been posted by a Le Creuset and All-Clad junkie who definitely has too much but it makes me happy. Isn't that what matters most?

                              1 Reply
                              1. re: blondelle

                                "too many according to WHOM?"

                                According to you, the owner.

                              2. Wooden spoons
                                Wooden salad bowls and cutting boards
                                Cast iron skillets
                                Rubber spatulas
                                Herbs and spices (according to my spouse)

                                1. Oh gee...

                                  Five crocks of whisks, spatulas, wooden spoons, ladles, etc.
                                  Measuring cup sets
                                  Measuring spoon sets
                                  Knives, knives, knives
                                  Mixing bowls
                                  Cast iron
                                  Three food processors of various capacities (purchased at estate sales)
                                  KA K5SS, K45SS, venerable old GE hand mixer

                                  While I don't have a dishwasher, I don't mind doing the washing up. The task is better than having to stop mid-stream to wash something when I'm "on a roll."

                                  2 Replies
                                  1. re: chuffle

                                    I'm relieved to find it isn't just me who hates stopping mid-stream to start washing bowls and utensils, it throws me off my game!!! Finally, people who understand why I have so many duplicates.....

                                    1. re: KSlink

                                      I have friends who love to cook, and once in a while, when I visit, we will do a cooking frenzy. Unfortunately, they never have enough "stuff," and we always need to wait for a particular item to be washed. I have toyed with taking a package of my own bits when I show up for a visit - I think that I read somewhere that Julia Child would carry her own knives when visiting and would be asked to cook...

                                  2. Saute pans, fry pans, and pots in general. The ONLY thing stopping me from having more is space limitations. Oh, and also roasting pans, I have tons of those - in all the various shapes and sizes. I won't apologize for any of them and if anyone wants to accuse me of having too much, they can buzz off. I'm all growed up and will do what I like in my kitchen - especially since it brings me much happiness.

                                    1. All-Clad. Lived close to the factory in Canonsburg Penna. and Mom went to the yearly seconds/rejects/discontinued pieces. A set of oval copper saute pans from 6 inches to 12 inches. Interior steel lining but without handles. 40 qt stock pot. 4 woks of varying style and sizes. Almost two dozen various lids. 20 inch diameter fry pan without a helper handle. Everything designed for a flattop and the trade. The era when cooks had wrists of steel and females were kept doing pastry.

                                      Lids at the sale started at $1.00 each and pots and pans depending on flaws, at $5.00.

                                      Long before they shipped seconds to Ross and Marshall's.

                                      1. I have an entire room full of cookware. I converted a first floor office into my "pan room." I have 8 Costco stainless steel racks filled with cookware. It really has gone too far...but I don't care! I love it!

                                        9 Replies
                                        1. re: PanFreak

                                          For the love of fellow pan lovers, post a picture!

                                          1. re: sherrib

                                            I finally got around to doing a video on my pan room. You can see it if you search Amy's Pan Room on you tube. You can see how out of control my pan collection is getting!

                                            1. re: PanFreak

                                              Wow. Thanks for posting this! I have a walk-in closet in my basement with four shelving units similar to those. But that's in my basement, so things that would get used often don't get stored there. Question, you have a blender and a food processor in that room. Does this mean every time you need to use a blender or food processor you have to bring it out of that room or do you have them in your kitchen as well? I'm now curious to see your kitchen and what you have going on in there.

                                              1. re: sherrib

                                                I think you can see part of my kitchen in my other videos. If you click on my name on that one you should see the others. I usually keep my food processor and blender in the pan room because I don't want to clutter up the kitchen. I really only have time to cook on the weekends so I only drag it out then. I keep my kitchen counters pretty clear because it could get ugly fast...especially if I am cooking a lot.

                                                On the weekends I cook for the whole week. It can get really clogged up with dirty dishes....my dishwasher can only run so much at a time. I am really thinking about putting in a second dishwasher...it would be great to have two!

                                                1. re: PanFreak

                                                  What you need Amy is a commercial dishwasher.

                                                  You slide in a large plastic tray that is maybe 2' x 2' (been 20 years since i stood in-front of one). You lower the doors and about 60-120 seconds later (again, it's been a while, but i assure you it's FAST!!), your entire load is done and so hot you should be careful about how fast you handle things.

                                                  Buy 1 of them and 2-3 trays, maybe 4-5 for your setup... and you can destroy a full kitchen of dishes, and i mean FULL kitchen, all done all clean in very short order.

                                          2. re: PanFreak

                                            That is awesome! I want to see a picture too.

                                            1. re: tcamp

                                              I will try to post a picture. I live in Virginia and our power has been out for 3 days. Currently hanging out in a hotel...hopefully the lights will be on soon!

                                              1. re: PanFreak

                                                I'm sorry for your situation right now. I've been through it before and it's definitely not fun. I hope the power outage has been the worst of it for you from the bad weather. And I especially hope your power returns sooner rather than later, if for no other reason than my selfish desire to see a picture of your cookware room!

                                            2. re: PanFreak

                                              I am totally and utterly jealous. I seem to be turning green - I've got to adjust my makeup. Please post a photo.

                                              I am sorry about the power outage.

                                            3. I am a single male who lives alone with exactly 4 burners on my stove, yet I have 8 skillets between 9.5 and 10.5 in diameter. Go figure.

                                              1 Reply
                                              1. re: MucousMembrane

                                                I am also a single male, but i am 2 burners shorter in the action than you... I also have quite a lot of skillets and pans, though some of my stainless is going to be donated to anyone who wants it (i am not in the US before people start asking me to send them my stainless).

                                              2. when we got married, my mother gave us as our wedding present a set of italian stainless steel cookware. however, the set never had a small pot for heating small amounts of butter, or single servings of soup...just a small pot! for years i asked her for a small pot: she never did anything 'small,' so she could never understand why i would need a small pot.

                                                after several years i finally quit asking, and bought my own small pot (which didn't match the set). about the same time she got the message through her brain. now i have at least 4 pots... sigh. But i can make 4 single servings of soup now!!!

                                                1. Normally I don't tend to get a lot of anything......but, (there's always a but), I have 5 Le Creuset cast iron enameled au gratin pans. I've purchased 7 and given 2 away for gifts. All were bought 2nd hand but I love these things. Cobblers, crisps, breakfast casseroles, roasted veggies, rustic pies, au gratin potatoes, corn bread stuffing, brownies.... The crispy brown edges they produce are the source of my weakness.

                                                  1. hm, I had a "spring cleaning" in my kitchen not long ago and sold some stuff, so I cannot say I have too much of something - maybe wooden spoonolas :)
                                                    but I did purchase a dehydrator so here we go...

                                                    1. Plain old glass jars. I do reuse many of them, but I have many that I plan to use someday for something, I don't know what. We don't have a lot of storage space and I appreciate that my husband never complains about a shelf of unused glass jars.

                                                      1. Definitely some of the same things as you ... the silicone spatulas and spoonulas (I have two of the very narrow spatulas and sometimes I wish for more!), new and vintage mixing bowls galore, Pyrex of all sorts, two identical Le Creuset sauce pans, variety of whisks (again have been known to wish for more). I have a ton of dinnerware and glassware ... I could serve more people than I could fit into my house, without question. I also have a great many vintage and new kitchen towels. Measuring cups both vintage and new--lots of those.

                                                        1. Napkins. Nearly all "vintage."

                                                          I can't resist them at rummage sales. If they are cotton or linen, I'll buy every odd lot that is less than $3.00. You end up collecting a lot of napkins that way.

                                                          l think they all end up in the rummage for one of two reasons -- a.) someone got them as a gift, and only used them for "fancy" dining, so they were not very useful, or b.) they belonged to someone's great-aunt, and the receiver just doesn't use napkins. Many are lovely (esp. the ones that used to belong to a great-aunt.) Either way, I add them to the many dozen napkins in the dining room drawer.

                                                          Quantity and variety are really the key here. If you have lots and lots of napkins, it's no trouble to grab one, use it for a meal or three, and then drop it in the napkins and towels basket.

                                                          About once a week, throw all the napkins, kitchen towels and washcloths in the laundry with a bit of bleach.

                                                          I feel so green, and clean, and thrifty (add up what you spend on napkins and paper toweks and compare to a load of towels and napkins a week). And they're pretty...

                                                          1. I have 4 9" stainless steel skillets - American made pre-1968 copper bottom Revere Ware pans. Picked up at thrift shops they are the perfect size for three egg omelettes and if we have two weekend guests I get all four going at once like a madman. I don't need the set, I need my 4 9" pans!