One of the most difficult trials for me in living away from our stuff is always the kitchen. I can't help missing all the little things that I never give a second thought to otherwise. My egg separator. A non-rusty wire wisk (several of them!). Multiple sets of measuring cups and spoons. Those things. I guess it's a good experience to have once in a while as it certainly gives me a greater appreciation for all that we have. While at home I'm usually so focused on what we still need that I forget how many wonderful little gadgets I have that make my kitchen life so much more enjoyable.
There are a few things that I always know I'll miss though. My knives, which I usually tend to think of as "not as sharp as they could be", until I use someone else's knives and then I thank my lucky stars that my mom was always so insistent that we would all have high quality knives. My food processor. My griddle. But the biggest of all these is my pots and pans.
I was hopeful in coming here that we'd have better pots and pans than in corporate housing (those are terrible). And we do, thankfully. They're Calphalon. I'd heard good things and many ravings about Calphalon in the days since our marriage, so I'm actually grateful for the opportunity to try them out. But I must say, I don't like them. For all their supposed non-stickiness, food sticks to them something awful. Rice, oatmeal, pasta. You name it, it sticks. Foods that don't stick (or at least come off easily if they do stick initially) in my All-Clad pans, stick to the Calphalon - and don't come off easily, even after soaking. Now, I will admit, eggs stick terribly in my All-Clad frying pan. But they also stick terribly in these Calphalon pans. (I do need a solution for eggs, but I've found it in something else entirely: cast iron skillets. They're insanely inexpensive and clean-up is also insanely easy. I've got several recipes just waiting for me to invest in a few cast irons.)
Maybe this set of Calphalon is just old enough that the non-stick surface is getting worn out. That's a part of non-stick pans that really bugs me, though, the whole wearing off thing. I cooked something in one of the frying pans tonight that used canola oil. And the pan seems to have the same problem as my non-stick George Foreman grill - after you cook with certain substances the surface becomes super-gummy and almost impossible to clean. I've spent hours working at the grill surface, and it's just not worth it! I gave up on the frying pan tonight. I'll have to purchase some vinegar or something and see if that can work it off.
I don't want to sound ungrateful for what we have here, because I'm incredibly grateful for it. As I said, things are far and away better than what we'd have in corporate housing. But I'm looking forward to a joyful reunion with my trusty All-Clad.