You can never have too many pots and pans. Well, actually, you can, but even in most enthusiastic home cooks’ repertoire of gadgets and gizmos and implements, nothing beats a good solid pot that you can cook things in. I think I bought my first frying pan — my very own — when I was ten. It was a little nonstick omelet pan (guess what my favourite food was?) that promptly got scratched beyond use. For my thirteenth birthday I got a set of steel pots and a pan I still use today.
Once in a while — every year or so — I will expand my culinary arsenal with woks and cast-iron griddles and such. This big, 6.5 litre yellow pot is the largest vessel in the house now; overkill, perhaps, since I never really entertain large groups, but the added room over my other 2 & 3 litre pots is welcome for things like big batches of soups and risottos.
V