Blogs

Inside my Kitchen

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Sometimes I sit down to write my QVC blog and I really wonder what you folks would like to read about. Well, last week one of you just handed my subject to me on a platter: Bob11 wanted to know how my kitchen is stocked. That's an easy one, so here goes...

First of all, I live in a small house, so my kitchen is not huge (but it's beautiful and I love it!). I don't have endless cupboards and cabinets for storage, so I have to be choosy about the cookware I keep in my kitchen. Now I have to make a disclaimer: I do have a basement!

I keep quite a lot of the overflow cookware and things I just don't want to get rid of in my basement, which is all storage. So, with that out of the way, let me describe to you my cookware that has earned a spot in the kitchen.

Top cookware drawer (which is the one I go into all the time — it's a big drawer and well- packed):

1-qt. Technique Clad saucepan with lid (unfortunately the Clad is no longer available, but those of you who have it know how great it is)

2-qt. Technique Clad saucepan with lid

1/2-qt. Technique hard anodized saucepan with lid (this is for one boiled egg, which I have quite often)

1-qt. Technique hard anodized saucepan

2-qt. Technique hard anodized saucepan with lid (this pan has no pour spouts and is my go to pan for making rice)

3-qt. Blue Jean Chef hard anodized saucepan with lid (now THIS pan is not yet available on QVC, but will be soon! I love it!)

12-inch Technique Clad sauté pan (gorgeous pan, but unfortunately a collector's item at this point)

12-inch Technique hard anodized demi-sauté pan

10-inch Technique hard anodized skillet

10-inch Technique Clad skillet

10-inch Blue Jean Chef hard anodized skillet

8-inch Technique hard anodized skillet

Phew! That's a lot of cookware! Let's move on...

Bottom cookware drawer:

10-inch Technique hard anodized griddle

10-inch Blue Jean Chef sauté pan (this is another gem that will be available later this year)

9-inch Blue Jean Chef grill pan with glass bacon press

10-inch/4-qt. Technique hard anodized sauté pan with lid (fantastic pan from the ever popular K19772 set ― I use this A LOT)

10-inch Blue Jean Chef skillet (yes, I realize I have another of these in the drawer above!)

6-qt. Blue Jean Chef stockpot with lid (just WAIT until you see this one — you'll love the lids)

(2) 1/2-qt. Technique hard anodized saucepots with lids

You might think all that was enough, but...I do have another drawer under my stove. That's where I keep all my baking sheets...

Oven Drawer

(2) Technique silicone baking boards

(2) Technique half sheet pans (one with nonstick)

(3) Technique quarter sheet pans (two with nonstick) (you just can't have too many...can you?)

Aluminum sizzle platter (from my restaurant days — can't live without it)

(2) Prepology silicone splatter guards

Technique silicone baking mat

(2) Technique aluminum 14-inch x 16-inch baking sheets

Hmm...this has been an interesting exercise for me. I realize I have A LOT of cookware! But, you can't blame me. When I'm working, I'm cooking. When I'm not working, I'm cooking! A girl's got to be well-equipped, right? AND...I've spent 10 years collecting all this stuff.

All of this is just my aluminum cookware. I haven't yet talked about what's on the counters, like my professional 6-gun metal gray kitchen stand mixer or my Technique knife block. I haven't told you about my cast iron cookware or bakeware, which is in the cabinets above the counters. Or then there's the messy utensil and gadget drawer (don't we all have one of those?). I'll leave that to another blog — you tell me which cabinet or drawer to open and I'll tell you what's inside!

—ML