Penny Pinching Tip #7: Invest in Good Quality Pots

I've said this before, but I make a point in buying good quality kitchen implements because it makes my time in the kitchen infinitely more enjoyable, and it's well worth it in the long run.

I've talked about knives, and now I'm going to talk about pots.

Penny Pinching Tip #7: Invest in Good Quality Pots

Good quality pots will make your food better by heating and cooking more evenly, decreasing the chance your food will dry out or burn.

I have separate pots for dairy, meat and pareve (neutral), which can get expensive; how do I do it?

1. I'm not vain about my cookware. I don't care if my pots match. I'd rather have a mismatched set of good quality pots than a mediocre set of matching ones. In addition, I prefer to choose what kind of pots I get rather than taking what comes in a set even if I'll never use one of the pieces.
2. I shop around. Discount stores like Marshall's sell of good quality pots piecemeal if something in the set was broken or damaged.
3. I buy pots that are versatile. My favorite pot is a 12-inch skillet/saute pan about 2 inches or so deep, with a lid (similar to this one). It allows me to fry, braise, saute, even cook rice. The skillet is in fact the only piece of meat cookware I own, but I can use it for almost anything I want to make.

Just a note about non-stick--I am not a fan because you have to be careful not to scratch it, and once you do you shouldn't really use it anymore because it can flake off into your food (also there has been a significant amount of research on toxins from non-stick coatings). I just invest in a little steel wool in case things get cooked on :)

Do you have any good tips about cookware?

Penny Pinching Tip #6: Good Quality Knives

Over the last few months, people have commented on the sharpness of my knives. In truth, I think it's more the dullness of their knives that have prompted their comments, so I just wanted to do a short post on kitchen safety.

Penny Pinching Tip #6: Invest in good quality knives to avoid spending money on ER bills.

Sharp knives are dangerous and you do need to watch your fingers, but dull knives are even more of a hazard in the kitchen. With a dull knife, you need to use more pressure in order to cut, and it is more likely to slip while you are cutting. So protect your fingers! They're the only ones you've got.

I'm definitely not at a point where I can afford a set of good quality chef's knives, but it really is worth it to buy good quality, sturdy knives (honestly, mine are from Ikea, but they are still sharp and not flimsy). When your knives get dull, if you can't sharpen them, replace them. Your fingers will thank you profusely.