So actually… This is incredibly accurate. We have 3, 3.5, 5, and 7.5 gallon stock pots. Those are just big bois. We also have smaller pots too. And also my “old faithful” cast iron skillet I restored from literally a pile of rust. As in there was no untrusted metal on this pan when I bought it for $4 at a yard sale. Anyway back to pots. The 5 and 7.5 I got this last Xmas. The 7.5 gallon pot is actually bigger than my pressure canner that can fit like 7 quart jars in it at a time. I also have a huge metal stirring spoon that’s like 2ft long and would make Stalin proud. Also I have a portable burner and make stews and chili’s outside during the summer because heating a huge pot inside just wastes power because I’m now air conditioning a house while also hearing a pot of steaming liquid for hours… I’m kind of hard core about my stews, soups, and stocks. Lmao

Also slow cookers. We have 2 big ones and 3 more of smaller varieties. Half of them were gifts over the years. Like over a decade old in a few cases. At least 80% of the food I eat is cooked in a pot or a slow cooker at some stage in its life.

There’s just something pleasing about it. It’s like… The ideal meal. Make one big ass pot of this stuff then… Heat it up and bam full meal with minimal work. And like they always taste good and can adjust to whatever diet. Keto? Make keto stews. Vegan? Make vegan stews. Vegetarian? Make vegetarian stews. Not any of those? Make stew stew. Also gotta think outside the box. I have added sauerkraut (homemade) to stews to add an acid note and also some more crunch/texture. I’m sure this isn’t a new thing but you don’t see it often. At least not here. Also turnips and radishes as sorely underestimated in stews. They soak up the flavors far better than potatoes and hold their texture better over long cooks. Also are way lower on the carb list of you going lower carb/higher fibre. I prefer them to potatoes imo.