My pots and pans list that I use the most!

1 double steamer (to steam my veggies)

1 extra large saucepan

1 large saucepan

1 medium saucepan

2 small saucepans (one for boiling milk)

Large frying pan

Small frying pan

Paella pan (nearly forgot that  

A pirex roasting/caserole dish with lid

Roasting tin (for the Turkey at Christmas)

Roasting dish for my roast potatoes

Lasagne dish (for uhmmmm my lasagne but also for roasting veggies)

and various other little dishes and pirex caseroles dishes

phewwwww now I have got that off my chest

 OH MY GOD!  ALLAH ALLAH!  HOLY PASTA MONSTER! 

The knitting thread was actually preferable to THIS!!!!!!

 _AE_ I don´t know how to knit, so I am going to continue my very very very interesting conversation with alameda!  Do you mind????

Teas - Le Creuset is AWESOME!  I love the ones that are cast iron in the middle and ceramic coated. 

DD - I will give you my cassarole recipes if you give me yours!!

alameda - I manage to grill just about everything that won´t fall thru the grill slats!  Asparagus is WONDERFUL on the grill!  So are eggplants, tomato, mushrooms (large portobellas or small ones put on skewers), zucchine, summer squash, sweet potato, poblanos, even plantains are sooooo good on the grill.

Hmmm....sounds great....tell me...what do you put on your grilled veggies? I probably would grill more if building the fire were not such a problem....then we have a lot of days here one isn´t allowed to have any open flames..."save the air days".  I have a small cast iron hibachi and a small clay chiminya that have yet to be used.

How do you light the charcoal? What do you use? Do you use any special woods?

Actually the use of a double boiler eliminates many problems associated with cooking, scorching in particular.  In my home, they are an essential cooking tool.  When cooking things like milk, kasha, steel cut oats, or oat meal or anything that is easily burnt, the double boiler provides even heat.

I guess it´s very much what you grew up with.  I think the double boiler is a French invention, seeing as it is also called a bain marie.

 I usually drizzle the veggies with a bit of olive oil and I make an herb blend that contains salt, pepper (red and black), dill, lemon rind, dried basil and a few other things..sprinkle it on and YUMMY!  We use a BBQ pit and a smoker (mostly for meat) and use predominately natural wood (mesquite, cedar or pine).  I sometimes use charcoal...but not often....not very fond of the taste. 

BBQ pit? Could you please describe exactly what that is? or what you mean by BBQ pit?  I´m familiar with a variety of pit cooking, most famous is the Pacific Island pit cooking where they actually dig a pit, fill it with coals....and a special rock is used to retain heat.  I once lived next to a Hawaiian family who used to do that. They had special lava stones for cooking.

One of the best meals I ever had was of lamb cooked over a pit. The lamb was on a pole held by wood forks above the fire/heat. It was constantly turned.  The whole thing looked very midieval, although it was lamb being roasted, not hog.

 It is a pit dug into the ground.  It is surrounded by large stones and then covered with a huge metal grate.  We also have a spit for roasting large pieces of meat (lamb, beef, venison).  It almost looks like a small water well. 

Wow....!!! that really sounds neat..........

Pit cooking

Now I am upset, no one is interested in my pots and pans list

Of course we are, we are just trying to imagine that collection Now, what colour are they? Are there any extraordinary things you cooked/simmered/stir-fried/fried/stewed/baked/deep-fried/boiled/steamed in them? How do you wash them? Or scrub them?