I have ordered a bunch of stuff. Disclaimer, not surly cooking elite, no goal to become surly cooking elite. After pondering everything from the all clad stainless to ceramic I decided that I can't remember the last time I made anything in a frying pan other than eggs/breakfast or ground beef for tacos. That said I do like to tinker and I like to have decent stuff, especially in a new kitchen. With a decent range and an actual hood vent instead of a microwave one who knows I may start trying to cook my chicken breasts in the house.
I read lots of reviews, and relied pretty heavily on serious eats. Let me know how I did.
The range I settled on that has been sitting in my garage for 3 months is this one
steak knives ordered 2 sets
4 qt saucepan I also bought a 1.5 qt matching. I own a decent stock pot.
10" preseasoned OXO carbon steel pan I also bought the matching 8" and 12" so I can throw just about everything else I own away. I will keep my 12" lodge cast iron and an 8" and 10" non stick TFAL that I recently purchased for use on the hot plate that I have been trying to use for 5 months 🙄. Wife can use those.
Sam Lin's knife block - do I need knife guards?
I'm not sure I need any other knives. I have a serrated Wusthof slicer which is my go to for roasts, in addition to an edge slicer that sometimes I will use for brisket. I have a decent chef's knife, a Victorinox paring knife and another Wusthof 8" filet knife. What's missing?