I prefer the mild weather of Hawaii, but it is nice here.
I will definitely given them a try. Caribbean red peppers and scotch bonnet have been fun for cooking. I have chef friends myself.
I have a good Boardsmith maple board,gyutos, the only Kanasaki deba in the US,staub,falk sauciers,etc,etc.

A small sample of my teensy kitchen before I added a TON of bakeware.
Staub..... mmmmm... note my one and only piece - La Cocotte.
I'll let the Kanasaki go... since I have a passion for Wüsthof... this time

If she could do it, so can I !

Edit II: Yes, those ARE all copper core All-Clad
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