Pans

I was about to write what pots and pans I have, but that would just bore you. Read any generic cookbook and you'll get some good advice. What I want to tell you is that the success to a good meal isn't about how expensive your pots are, but whether or not you use each for its own purpose and store 'em well. A rack keeps closet size kitchens like mine super easy to manage. Keeping only pans I use every week means the space isn't cluttered. And knowing when to go with the regular saute or the straight-side can change the thickness of sauce. I'll try to be specific about what kind of pot/pan works best for each recipe that makes it up here.