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Jan 22, 2013 10:28 AM

Are you addicted to kitchen equipment?

Ok, I wonder how many others of you are addicted to kitchen equipment?

I buy all sorts of stuff for highly specialized uses, so it is never cost–effective, but I have even separate olive and cherry pitters. I have bought and later rejected a variety of cook ware, and have special pans and roasters for occasional use. As my kitchen is 10X10, I have become extremely creative in storing and stacking the stuff. I just bought a 3qt Le Creuset saucier solely for uses like risotto. It cracks up my girlfriend whenever I pull out an exotic tool that has only one rare use. I am always on the hunt for something perfect for a specific use, no matter how infrequent even though I know that a good cook needs nothing more than a heat source and a vessel without leaks. (I was happiest giving away my sets of copper and anodized aluminum cookware, which I never liked) Not all the stuff is expensive, either.

One of these days I know I will succumb to buying a 15 qt goose pot that I won’t even be able to store, I just know it. How about you? What is the most esoteric thing you own?

I have, and have used, a fireplace punch heater for mulled wine, that is how bad my addiction is.

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  1. No, I am not addicted in the way that you are. I have little to no use for most "uni taskers". They waste space and money.

    I am addicted to quality and value though. I have just as little use for flimsy cookie sheets, decorative pans that don't perform, poorly made knives, etc.

    I would choose a single heavy bottom enamel pot over a whole set of light weight ones.

    1. Despite that I care about my cookware, I am less addicted to cookware than many people I know. I know many people look forward to the next KitchenAid, the next Le Cresuset...etc. I don't. I do have a hand hammered wok which is unique and specialize, a Korean granite stone bowl which is very beautiful, and I have a few good quality kitchen knives.

      Objectively speaking, I care about kitchen equipments than average Joe and Jane on the street, but I probably focus less on kitchen equipments than many people who regularly visit Williams Sonoma and Sur La Table.

      So I guess my "addiction" depends on who you compare to.

      1. When I took cooking lessons, I asked the head of the school what was important in picking out pots and pans; his reply was: "They should not have holes."

        1. I am addicted to finding quality in thrift shops and flea markets. This weekend it was a 10" Emeril non-stick skillet for $2.99 at Goodwill. Used, but the non-stick is still intact and performed perfectly. My first nonstick skillet in over 30 years. A 3.5 quart pristine Emeril pot with lid for $12.00 last year.

          Getting these to my daughter is remarkably hard.

          My idea of a cuisinart is two sharp 8" chefs knives.

          1. Hi, law_doc:

            Well, sure I'm addicted. But not to the point of resorting to a life of crime to get my fixes. Yet.

            But as I accumulate tools, I find I need less. If I find something that fills a hole, or upgrades what I already have, or something a recipe calls for (e.g., a larding needle) I'm open to acquiring them.

            You have a cider slipper, eh? How about Buffalo iron? A duck press? You obviously need a jamboniere as well.


            6 Replies
            1. re: kaleokahu

              I confess to a duck press from my Europe era.

              1. re: INDIANRIVERFL

                Hi, INDIANRIVER:

                If you ever care to part with it, let me know. The fat mallards in the freezer have been taunting me, and
                I would like to torture them into a state of deliciousness...


                1. re: kaleokahu

                  Sorry kaleokahu, but my daughter has first call on all the stuff. And she likes the duck feet from Dehillerin. But you are in luck. They still carry it and you can have it for EU 1051.60.

                  Got mine in 1988 and it was less than $100. The industrial mounted corkscrew that departed with ex was $20 and I can't even find one on the net. It is not the cheap renditions on ebay or Amazon. By these prices, I guess Europe has become as nuts for cookware as North America.

                  And I originally logged on without noticing caps locked and have been stuck ever since. Hope this has not irritated you as much as it does me.

                  1. re: INDIANRIVERFL

                    Hi, INDIANRIVER:

                    Nah, that caps lock key messes me up, too. I just thought you were being emphatic.

                    I'll settle for a second option on the press..


                    1. re: kaleokahu

                      If I had the space, I would own one, duck press. Saw an antique beauty, brass, with claw feet, but no room at the inn. These are large!

                      I do have my mother's lamb cake mold, and my grandmother's hand potato ricing cone, however.

                      I don't have a jamboniere, and I haven't had the need for a buffalo iron, nor know where to buy one, but one of these days, who knows? Instant reheating of boiling water seems useful.

                      1. re: law_doc89

                        Well, if your addiction was grave, you'd already have two Christofle silver duck presses like the La Tour d'Argent's--a spare always kept ready in case of a malfunction.

                        I couldn't find a Buffalo iron either, so I had one made. The poor welder couldn't fathom its use. After using it some, it's apparent that two would be advised, and three prudent. It really is handy for quickly blanching colorful vegetables and brandishing at solicitors.

                        So, I pronounce your addiction nothing to worry about.