llamarama's Profile

700-900 feet is not really small at all, unless these are 2 bedroom places.

Nevertheless, some nice stuff in the mix.

It's Le Creuset, not Le Crueset. Look at your own picture.

Also, Staub is French, not German.

What's the blue color on the walls? (where did you get the paint and what color name is it?) Thanks!

My fiance and I are just moving into a new place so this comes at a really opportune time! I think we'll do The Cure for our living room.

I've started reading the book, it's really interesting. I do wish there was a little less of the feng shui type stuff though (i.e. the idea of "flow" could probably be expressed without resorting to the silliness of "harmful energy" and "stagnating energy").

I'm not sure if Kirsten is still reading the comments, but before you buy ANYTHING, read this article:

http://forums.egullet.com/index.php?/topic/25717-understanding-stovetop-cookware/

It's pretty much invaluable in explaining what kind of cookware you should get, what will give you the most bang for your buck, and give you the tools to figure this out on your own.

Long story short: Copper is great, not just for looks but it's pretty much the best thing to cook on. The relining is not an issue if you buy stainless steel lined pans. However, it's also extremely expensive (anyone who tells you they got a copper pan for $80 didn't get a copper pan--they got a pan with a thin layer of copper on the outside which will not confer any of the benefits of copper when you're cooking. If you can't buy copper--Don't buy all-clad. It's a ripoff for what it is, they spend huge bucks on advertising and you're the one who pays for it when you buy all-clad. Buy something like Sitram Catering/Profiserie or Paderno Gran Gourmet--much cheaper, but better made. If you don't even have money for that, then cast iron, cast iron, cast iron. Just make sure to season it well and don't leave food in it after you're done cooking.