'"mm, whisk, isn't using 2 cheap paper plates the same as using 1 thicker one?
Tis true. But I seldom buy "quality" paper plates.
It's why they are called "cheap paper plates"
Doesn't mean you have to throw out the bottom plate liner if it is dry and nothing soaked through. Usually, if it's a steak or pork chop kind of thing and needs to rest befores serving, it's already on a regular plate, and I just use that.
When I am outside grilling, I either use a reg plate or platter to transport foods back and forth. I tried the paper plate trick, but either they or I are too woogly wobbly for safe moving things about. Then of course, you need one plate for raw food and a clean plate for cooked food. I guess I do my fair share of dishes. I don't have a dishwasher and I am my own clean up crew.
Interesting. I have 2+ kitchen cupboards full of various dinner ware different patterns. Plus the buffet and china cabinet in the dining room are full of "good dishes" and vintage or depression glass mostly in the china cab. I like to use the depression glass sometimes, even just for myself, not just save it for special occasions which don't occur often enough.
I am more into the convenience depending on what I cooked and how the mood strikes me. Informal everyday and put your feet up after dinner. I should get up and go for a walk actually.