Cooking & Baking

I am 89 and still cook a lot and have found the 12 inch C.I. is really to heavy to comfortably manage especially with a lot of ingredients in it. My stuff is pretty old and do not have the small handle on the opposing side for aid in lifting. I flirt with the idea of buying a new one with that aid in mind but really do not cook in the 12 inch too often. I have a 10 inch and an 8 inch and they are my work horses. The 8 inch never leaves my cooktop and I use it a ton. Yes, it has become almost nonstick and I do eggs in it all the time. I ususally cut down a 12 inch recipe to proportion and then proceed with my 10 inch and that seems to work well for me. I gave up on my dutch oven and gave it to my daughter. A work around I have found that when making a large french boule loaf I use my 12 inch as a base and have a stainless steel mixing bowl that fits exactly on top and makes a perfect work around.
Just like we adapt recipes to our taste we can also adapt our methods and processes to accomodate our aging bodies and sometimes health issues.