To stockpot or not….

First of all, for FOREVER I didn’t know what a stockpot was. Actually, I just recently figured it out. Long story short, I really struggled with this for the last few months. I was always using my le creuset dutch oven as my stockpot. It wasn’t an issue until I needed to make 10lbs of potatoes, and there was no way in hell those suckers were going to fit in my dutch oven (which I love dearly).

My wonderful friend and I stumbled across a huge sale. I bought a couple of things, and she bought a beautiful le creuset palm stockpot. She got a hell of a deal. I regret not getting one then, and I have since purchased mine in flame (picture shown). 0006_stockpot_flame 2

I love the stock pot for many reasons:

  • Fits 10 lbs of potatoes
  • Faster at boiling liquids
  • Good for steaming stuff (I just put my strainer at the top and it’s perfect)
  • Never have overflow liquids
  • Lighter than my dutch oven

When I still use my dutch oven:

  • Making soup with a recipe makes 2 – 4 servings
  • Soups that have a long cook time and that I will be eating later, it keeps the heat longer

Ultimately, I think it’s a staple pot to have in your kitchen. What’s your stock pot of choice? What do you use your stock pot for that I can try?


It’s been a really long time since I blogged, and I keep having the guilty feeling, and I couldn’t quite figure out why. I was thinking maybe I should just close, but then my pride would get the best of me.

Then something struck me today. Someone asked me how the holidays were for me, and I was like yeah, I cooked dinner for like 18 people and it was a blast. Their response was “oh right, you had that cooking transformation last year”. I didn’t laugh or disagree. It was true.

I never learned how to cook when I was young. It wasn’t that my mother was a bad cook, in fact, she was fabulous. But my interest lied elsewhere from an early age. I liked being outside, drawing, painting, reading, helping my dad. Essentially anything but cooking.

Now in my 30’s (yup, no shame here). I realized that this step I missed was hurting me. I was the heaviest I had EVER been, and I didn’t want to turn to pills or fad diets, so I decided to take control of what I put in my body. I also decided not to do some weird drink only juice and eat 1 chicken breast kinda diet. I wanted nutritious food because one day (fingers crossed) I would be a parent and I would need to not only survive, but also help this little person thrive. Quite honestly on June 30th 2015, I was sure that I wouldn’t be able to do that.

From July 1st and almost for 6 months straight (went to Morocco / 1 wedding / holidays) I was eating and cooking primarily #Whole30. I bought pots and pans (only the best), and for Christmas my husband bought me a few good knifes. I was so excited!

Okay, getting off topic, so I realized after this comment that I essentially don’t have much to say about “Agata’s Journey” which was what this site was called before now. BUT I have a whole lot to say about exploring recipes, cooking styles, ingredients, etc.

So today I relaunch as my ode to my journey in the kitchen, all things food (by a novice cook & foodie)