We like Asian-style meals. That is stir frys, currys and pad Thai type of stuff. I like to cook them because they are easy and they are very tasty. Also, we can easily make an amount of food that isn't going to be relegated to a week of left overs. It is usually gone by lunch the following day.

For years now I have been bugging Ginny to let me get a 12 inch frying pan. I have three 10 inch cast iron pans which are constantly in use. A well seasoned cast iron pan is hard to beat. The only limitation is that for the Asian meals, the pan gets very crowded and hard to manage without spilling food all over the cook top. A simple calculation tells you that the 12 inch pan has 44% more area than the 10 inch pan.

Where am I going with this? Ginny has taken on a massive project of going through all the "stuff" we have accumulated in 47 years of marriage. We got rid of a lot stuff after the water disaster of 2016. Still there are lots of boxes of stuff. In the course of doing her project, she found not one but two 12 inch frying pans. They still had the price tags on them. Her mom probably gave them to us way back when. They are not cast iron, but they are heavy aluminum Wearever pans with a non-stick Silverstone lining. Can't use metal utensils with these.

So I whipped up a shrimp stir fry with vegetables to inaugurate a new pan. It worked very well. Lots of lagniappe and no spills because of overflowing. A little rice on the side and we were ready for lunch.