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Old 10-26-2006, 12:42 PM   #11
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I have to agree with jennyema, 4 quarts is plenty big for 2 people, and I might even get a good skillet before that. While you can't boil water in a skillet (practically), I do use my 10in. non-stick skillet more than anything else in the kitchen.

After the essential pots and pans, I'd reccommend a cutting board.
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Old 10-26-2006, 01:13 PM   #12
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oppppssss....something happened.

Four quart sauce pan with a tight fitting lid.
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Old 10-26-2006, 01:22 PM   #13
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I'd go for the 4 QT too. In addition to that my Calphalon "everyday" pan w/lid is a frequently used pan. It can be a saute pan, you could scramble some eggs, bake a gratin in it, use it as a fry pan, or simmer something on stovetop. I'd also want a 1 1/2 or 2 qt sauce pan. That would be the basics. (oh, a couple wooden spoons, a silicon spatula, and a whisk!)
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Old 10-26-2006, 01:25 PM   #14
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Quote:
Originally Posted by Harborwitch
In addition to that my Calphalon "everyday" pan w/lid is a frequently used pan. It can be a saute pan, you could scramble some eggs, bake a gratin in it, use it as a fry pan, or simmer something on stovetop.
You're right, Sharon, that is a very versatile pan... but I would want a pot to cook pasta in!
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Old 10-26-2006, 01:40 PM   #15
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Quote:
Originally Posted by ChefJune
You're right, Sharon, that is a very versatile pan... but I would want a pot to cook pasta in!
The girl only has two plates. I think two servings of pasta would cook okay in a four quart pot.
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Old 10-26-2006, 03:05 PM   #16
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Quote:
Originally Posted by GB
I might go with a large Dutch Oven. It can be used for boiling water, making soups, stews, braises, sauces, and a number of other things.

+1

I couldn't get along with out mine. I use it for 99% of my in house cooking.
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Old 10-26-2006, 03:12 PM   #17
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I'd have to agree with jennyema and Harborwitch. Definitely a 4-quart sauce pan with a lid and a 10-inch skillet with a lid.

If your friend is only cooking for 2, these should be quite adequate to take care of just about any task.

If she could handle another piece, I would suggest a 5-quart Dutch oven. I never put mine away.
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Old 10-26-2006, 03:37 PM   #18
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My choice would be a 4 qt lided pot, without a non stick coating. Depending on the size of th cast iron fry pan, along with a 4 qt pot, you could cook just about anything.
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Old 10-26-2006, 07:05 PM   #19
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Hi again! Thank you all for your suggestions. I should know by mid-December what is happening with my friend. And I will quietly check out her cooking and storage preferences. I know whenever she is in my kitchen she loves to use my big pans, but she has been sharing a tiny apartment where the long-term leaseholder, her "housemate," objects to anything that takes up too much space.
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Old 10-26-2006, 07:25 PM   #20
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At the risk of being redundant, I would reccomend some pot--dutch oven or sauce pan--in the 4 to 6 qt. range. Within reason, a larger pot can be used for smaller cooking amounts. Le Creuset offers both a 4.5 and a 5.5 quart round Dutch/French oven. Either would be up to a multitude of tasks. All-clad has a 4.5 qt. sauce pan in a (relatively, for them) inexpensive MC2. You can also get AC seconds for a substantial discount. (Much of my cookware is AC seconds.) Regardless, if this pan is going to do nearly everything, get a good one.
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