Canadian Gardener or anyone else, what types of pots and pans do you have and use in your OAMC. Dh gets a bonus this month and I'm on a mission now to purchase a couple of larger stock pots for sure.

What type do you use the most of?

Also - Storage containers. What are the absolute best.

pots, just normal ones.

I do have 3 largish soup pots, and 2 big plastic and steel mixing bowls though and they are helpful.

I've gone away from casserole heaven and now I only use one of two things to freeze in

My pyrex 9x13 and 8x12 and 8x8 pans, the cake pan style. Long and low. I bought a few extra. They are the handiest casserole dishes ever. Freeze and thaw better than the round tall kind.

Plastic Zip Lock bags. I get the bigger freezer size at Costco, and use the ziplock brand for them-- they store casserole bottoms, like the shepherds pie bottoms, or other thick stuff, and chops, chicken legs, meatballs, meatloaves.

and I use smaller no name sandwich ziplocks for the 2 cups of beans, or 2 cups grated cheese or 2-1/2 cups cooked ground beef crumbles.

2 heavy bottom (tri-ply) pots 10 and a half inches in width, 5 and a half inches high.

1 copper bottom pot 10 and a half wide and 7 and a half high (deep)

The bigger one is the most useful.

I used 2 for the longest time, but just got one of the top 2 in a saucepan set that dd and ds got us for our silver wedding, and I LOVE it.

I have 4 or 5 smaller saucepans, but those soup pots make life so much simpler.

I'd get the biggest that fit my sink and dishwasher comfortabley aND I'd make sure it had a heavy bottom. My copper bottom one is too thin, and scorches easier.

I really like to brown stuff, then add water when making soups and the heavier bottoms are more reliabel anyways.

I have invested in 3 huge stainless steel bowls plus 2 huge plastic bowls to mix things in. It makes life a whole lot easier when youa re large batch cooking or mixing your homemade mixes. I also have 2 large pyrex flat bottom dishes and bought a set of 3 larger sized roasting pans. Luckily I already had a huge lasagna pan. One of my most used items has got to be my big stockpot. I can make enough to feed 20 people soup in there with leftovers!
My big 6 quart crockpot and my huge Nesco Roaster see lots of work time. They are both so easy to use and do most of the work for me.

For storing the meals we use the heavy freezer ziplock bags. They work great! I also have some gladware and rubbermaid containers for soups.

FORGOT COOKIE SHEETS!!!!

I use a LOT of them when I'm tray freezing. they are the jelly roll pans with sides.

I use for browning and cooking sausages in the oven (less spatter, even browning, no stirring and turning)

for making meatballs, either from the scoop or patting a rectangle of meat mixture and cutting or scoring it in square meatballs. LEAVE ENOUGH BARE EDGE FOR FAT TO RUN OUT! Later when cooked thru, remove, cut the score marks again, pop out and cool, then tray freeze on another few cookie sheets lined with wax paper.

for tray freezing things like cookie dough logs or raw burger patties on sheets of wax paper (they hold their shape)

for holding the shape of mushy ziplock bags filled with shepherd's pie bottoms, or chicken pot pie fillings etc.

Tray freezing stuff like plums, or rhubarb or red peppers, mushrooms, celery, you name it!

You line them with wax paper and freeze away.

Hmm, I think I have about 8 or 9 of them now. 4 was what I had up till this fall when fil gave me mil's old ones.

They are like canning jars, more is definitely better.

Thanks CG - I'll have to get more of those. I use them as well when I'm freezing blueberries or strawberries. A quick freeze and then I put them in ice cream pails or plastic bags. Makes it so much neater and much easier to take a handful out, that have them all froze together and mushed, kwim.

As soon as dh gets his bonus, I'm off to Canadian Tire to get a few stock pots. I've needed them for such a long time and have just continually put them at the bottom of my wishlist. I already told dh last night I need some more.

Debbie, I purchased a huge stainless steel bowl at the Kitchen store in Winnipeg just after I moved here so I could make larger batches of bread. I absolutely love it and want to get a few more smaller size ones. The neat thing about them, if you drop them they never break.

ITA on the stainless steel bowls. You can put really hot stuff in them, unlike the plastic ones, and if they touch a burner accidently they don't melt. They don't crack or chip

and they clean up all shiny!

The really giant mixing bowls that will take 4 loaves of bread dough --that is the size for mixing up 5 to 10 lbs of meatloaf/burger/meatball mix.