"j Burns" > wrote in message
...
> On 7/25/13 7:15 PM, Julie Bove wrote:
>> I just ordered a metal, deep lasagna pan. Thank you Sheldon for the
>> link!
>> I did not get the one you posted at Amazon but the deeper one at
>> OSP/Brylane
>> Home. The link for it showed below but when I tried to order it, the
>> link
>> was no longer valid. I did however track it down and I also ordered
>> this:
>>
>> http://www.brylanehome.com/decor/4Ot...3&StyleNo=0385
>>
>> So I should be set for a while at least with pots and pans. But... It
>> occurred to me just now that I rarely use any of my smaller pans any
>> more.
>> I guess my microwave has replaced those things! Used to be if I needed
>> to
>> reheat a leftover, I would use the oven or the top of the stove. Now I
>> rarely reheat leftovers this way. Perhaps soup because if done in the
>> microwave, the container I use gets too hot.
>>
>> I do have a large Revereware Dutch Oven but they do not make Revereware
>> like
>> they used to. Hopefully this will work better. Mostly I use my two
>> Circulon pans, one being like a deep skillet and the other more of a
>> rounded
>> shape but still like a skillet, my Rachael Ray pasta pot or my old
>> Revereware pan that I pop popcorn in. I tend to use that for other
>> things
>> too. Rice, heating a can of soup, etc. I think I have only pulled out
>> my
>> smaller pans maybe a few times since I moved here.
>>
>> Do you find that you use your pans less now, if you have a microwave? I
>> realize that not all people here do have them. My mom doesn't cook a lot
>> but when she does, she seems to use a lot of pans. Perhaps more than I
>> would if I were to make the same meal.
>>
>>
> I've got lots of expensive pans I haven't used for years. A cheap 1-qt
> Revere pan and a cheap iron skillet with a silicone cover (fries and
> bakes) would handle almost everything. (I've even melted the copper on
> the pan, but when I've overheated it, a couple of hammer taps will get it
> to sit flat.) If I overheat the skillet, I can season it with linseed
> oil. When my microwave failed, I decided I was better off without one.
>
> Now my cheap 6-qt aluminum pressure cooker has become my favorite. Because
> it can take advantage of a full-size burner and the aluminum spreads the
> heat well, it will heat a given amount of food faster than most pans, with
> no stirring. The pressure ensures that everything gets hot and minimizes
> the heat and humidity in the kitchen. For some purposes there's no need
> to come up to full temperature. It's light and easy to clean.
>
> Unlike a microwave, my pans don't have timers. For that, I have a digital
> beeper on the side of the refrigerator.

Hmmm... They were showing a pressure cooker on HSN the other day. It did
look tempting but I'm just not sure I would get enough use out of it to
justify the space it would take up.