Reddit mentions of KitchenMade Measuring Cups Stainless Steel 6 Piece Stackable Set

My parents' house burned down around Thanksgiving and they asked me for pot & pan recommendations as they rebuild. Here's a list I sent them of things that ought to last forever but won't break the bank (no Mauviel, Staub, All-Clad, Le Creuset, etc). #1 on the list is a 12" Lodge skillet, just like the one we have. :)

• 12" cast iron skillet, along these lines: http://www.amazon.com/Lodge-L10SK3-Pre-Seasoned-Skillet-12-Inch/dp/B00006JSUB/
  
• 8-12qt stock pot. Here's a reasonably priced 10qt model: http://www.amazon.com/Cuisinart-76610-26G-Classic-10-Quart-Stockpot/dp/B007HN67KU
  
• 2.5qt sauce pan (optional)
  
• 3.5qt chef's pan (not optional), similar to this (the rounded bottom/edges is critical): http://www.amazon.com/Cuisinox-Elite-Quart-Covered-Chefs/dp/B001BKKB3Y
  
• Stainless roasting pan (root vegetables, turkey, etc): http://www.amazon.com/Cuisinart-MCP117-16BR-MultiClad-Stainless-Rectangular/dp/B0041Q409G
  
• 5-7qt enameled cast iron dutch oven (we use this as our primary soup pot. We only use our stock pot for pasta or when we're making soup for a really large crowd): http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK
  
• Cuisinart electric kettle (this is SOOOOOOOOO much more efficient than either the microwave or the stovetop -- we never knew what we were missing until we bought it): http://www.amazon.com/Cuisinart-CPK-17-PerfecTemp-1-7-Liter-Stainless/dp/B003KYSLNQ
  
• Measuring cups and spoons: http://www.amazon.com/Kitchenmade-Stainless-Steel-Measuring-Stackable/dp/B00IRQNHTK and http://www.amazon.com/Norpro-Stainless-Steel-Piece-Measuring/dp/B000P0W4MC
  
• Pyrex measuring cups (a 2qt and a 4qt)
  
• Nesting glass mixing bowls: http://www.amazon.com/Luminarc-Stackable-9-Piece-Bowl-Set/dp/B000V6W5ZG
  
• Large stainless steel (lightweight) mixing bowl. I'm not sure exactly how big ours is, but it's probably similar to this. We use it when we make salads for crowds, or any time we don't want to crowd whatever we're preparing. http://www.amazon.com/Thunder-Group-Mixing-Bowl-13-Quart/dp/B001E0HQSO
  
• Colander (pasta, veggies): http://www.amazon.com/Bellemain-Micro-perforated-Stainless-5-quart-Colander/dp/B00O97D0DO
  
• Strainer (berries, rinsing beans):http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX

> Stainless Spatula (slotted or unslotted)

I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).

> Silicone spatula

Yes, preferably a regular size one and mini one for getting into narrow jars.

> Silicone spoonula

Yes, see above.

> Stainless spoon 5. Slotted stainless spoon

I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.

> Ladle

Yes, preferably plastic

> Wisk

Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.

> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)

Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.

> Peeler/juliene peeler

I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.

I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.

> Draining spoon (for pasta)

Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.

> Potato masher

I've never used mine. I use my RSVP Potato Ricer instead.

> Measuring cups

Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.

> Measuring spoons

Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).