What is this pot you speak of?
Need Stick. Need Fire. Need Meat. Ugh.
My only utensils are a mundane set of pots, of which I usually only use the frying pan and a small electric oven.
Any other useful things I should get?
Every saint has a past and every sinner has a future. -Oscar Wilde
"The power of accurate observation is commonly called cynicism by those who have not got it." -George Bernard Shaw
"The trouble with jogging is that the ice falls out of your glass." -Martin Mull
I just seem to use the barbecue and a pair of tongs to cook most things these days.
The "Seven Deadly Sins"
Grains (wheat/rice/oats etc) . . . . . Dairy (milk/yogurt/butter/cheese etc) . . . . . Nightshades (peppers/tomato/eggplant etc)
Tubers (potato/arrowroot etc) . . . Modernly palatable (cashews/olives etc) . . . Refined foods (salt/sugars etc )
Legumes (soy/beans/peas etc)
I use my tongs a lot.... and good knives.
A whisk for making sauces and dressings... a spatula, a spoon.
A salad spinner for washing greens and veggies...
I could go on and on. I love kitchen "thingies."
Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.
A dutch oven (or a slow cooker, if you swing that way) for destroying the tough, nutritious cuts of meat like chuck, brisket, and shoulder and turning them into soft, pullable delights. Or a smoker, if you prefer.
I got a super low sided 12" nonstick skillet (would make a good crepe pan if I ate crepes), and I use that thing almost every day along with a silicone spoon, silicone spatula (depending on if we're doing scrambled or over easy), and a pair of tongs for deploying and turning the bacon. Works great for eggs.
Mortar and pestle - I love the feeling of pounding spices or nuts and it is good for all that pent up anger
Non-stick pots/pans, grill, microwave-convection oven, salad spinner & blender for smoothies. Oh, and a hand mixer to whip heavy cream--berries & cream for dessert rule!
Well-seasoned cast iron skillet - we use it 3x a day, for ALL of our cooking!
i think grok would choose cast iron over teflon.
I have a low sided cast iron skillet too, works great for eggs and bacon! I used to make pancakes in it too, but that's beside the point Other than that, I got a FABULOUS new contraption called a Romertopf (with a little german .. over the first or second o, can't remember). It's a terra cotta baker, it's sort of like a slow cooker but much faster, and it makes the best roasts. You put the meat in, whatever else you want around it like veggies, if anything, and put it in a cold oven (no pre-heating!) and turn it on to 400 degrees for an hour to an hour and a half for most things. The whole chickens I've roasted in there have been the best I've ever tasted. Somehow the terra cotta acts like a brick oven of sorts, but also keeps all the steam and juices within the cooker so it is basically self-basting. Best $35 I've ever spent.
Otherwise...stainless steel cookware (no more non-stick), spatulas, tongs, a grill, garlic press, cutting boards, and good knives. Although I could stand in William-Sonoma and play with all their gadgets for hours.
You are what you eat,and what you eat eats too - Michael Pollan