
The pans I actually reach for, not the ones that look good hanging on a rack. A couple of these are decades from wearing out, and one of them gets better every single time I cook on it.




























Sharp things, and the stuff that keeps them sharp. You can cook well with mediocre pans and a good knife; the other way around doesn't work.













Things that plug in and do one job well enough to earn the counter space they take up. The bar for this section is high, which is why it's short.







I drink a lot of bad hotel coffee, which is exactly why I won't put up with it at home. Two things, both earning their keep.










Between the smoker and the flat top there isn't much I can't cook outside, which matters on the weekends I'm actually home and people come over. One runs low and slow and doesn't need me standing there; the other runs hot and feeds everybody at once.





