Rant: why do home kitchens never have a proper fish poacher?

I was visiting a friend's place in Austin last week and he tried to poach a salmon filet in a stockpot like a madman, and it just made me want to scream - anybody else run into this problem when cooking at other people's houses?

3 comments

3 Comments

dakota_nelson4324d ago

Know exactly what you're talking about. Walk into most home kitchens and you'll find the same basic setup: a cheap nonstick skillet, a two-quart pot for pasta, and maybe a baking sheet if you're lucky.

barbaraw4724d ago

Different kitchens in my neck of the woods usually have a cast iron skillet that's been passed down and a big stockpot for soups. The nonstick stuff gets tossed after a year or two, but my old Lodge pan is still going strong. Plenty of folks I know keep a decent chef's knife and a wooden cutting board as their main tools, not a bunch of fancy gadgets. Maybe it's a regional thing, but the setups I see lean heavier on durability than quick replacements.

drew_park16d agoTop Commenter

Ngl @dakota_nelson43 that $20 nonstick pan is toast after six months, get a cast iron and never look back.