I figured this question would create a quandary for you.It's really hard to pick just one but I would have to say my KitchenAid stand mixer. With special mention given to ginger grater and japanese grind bowl.
:09:My mom's slow cooker - she got it as a wedding present in 1961 and it still works great. She's been gone since 1977, but everytime I use that 'crock pot' I get to remember her.
Reference Hick's comment below. Yes I know you don't. :yuck:How do you break a cast-iron skillet?
I don't cook.
I wondered when the spoons were going to show up.I seriously <3 my hand beaten flat bottomed wok, bamboo steaming trays, and my rice steamer. I'd <3 my Kitchenaid Standing mixer if I had one, lol.
I have a certain fondness for a wooden spoon too, because a past Ma'am used it to punish my ass and at a later point I used it to beat someone else (bdsm beating, mind). But of course I never used that one for cooking..
Maybe you should start a show off thread. :shrug:My rolling pin is tops in my kitchen also. Mine is well seasond and can be measured against a roll of paper towels.
Blackened anything is best in cast iron. I sometimes will make a whole meal in one skillet. :smile:Cast iron is brittle, and can be broken by dropping it, or heating and cooling to rapidly. I've broken a couple by heating them red-hot on my jet burner. :frown1: It's the price you pay for the best blackened redfish anywhere.
Jet burner should be reserved for steel pots. :redface: