> I don't consider good SS cookware the latest or new I learned how to
> cook using my mother's old Revere Ware Stainless. Then I bought a set for
> myself, which is now 30 years old.
>
> I don't need a food processor. I have one (back in TN) but rarely used
> it. It was helpful for slicing vegetables at times, for my yellow squash
> casserole when I wanted to thinly slice a bunch of squash. But really, a
> good sharp knife did the trick well before I got a FP. And I couldn't
> cook it in the FP so it was just another thing to wash.
>
> I do like my stick blender for pureeing soups. But I got along just fine
> pureeing things in batches in a regular blender years before stick
> blenders became popular.

Jill,
You brought up 2 things I didn't think about before I voted. I've been using
revereware for many years as well, but really never had great luck with the
frying pans. I switched to cast iron and did better, but still had issues
with items that needed to be deglazed cause it would take off the seasoning.
I picked up a really heavy 12" Trimonica covered sauté at Costco last year
that just worked out wonderfully. I was able to sauté, deglaze, braise and
bake in the same pan, which holds almost 6 quarts. That really did improve
my cooking.

The second was the mandoline. I was stuck for an answer for what I wanted as
a gift for something a few months ago so I asked for a Mandoline. Marcy
picked me up a Pampered Chef model. It has really been a lot of fun making
much thinner uniform slices of stuff my limited knife skills wouldn't allow
previously. Lots of potato chips, onion chutney's and cucumber salads have
been made since then.

Jon