Until the time I got married from a single era, I feel like I could manage cooking somehow even with a single-handed pot only if there was one with about 20 centimeters for both hands.
Frequent washing to use is that the one-handed pot is lighter and the aluminum pots are easier to handle, so it may have been mostly using one-handed pot just overwhelmingly.
It is enough if you have a frying pan afterwards.
But as the child is born and it grows and my family grows, this time the two-handed pot will come.
The snow pan of the one hand pot continues to be used frequently, but the frequencies of both hands have risen when making a main dish.
When boiling vegetables or boiling noodles, the amount is also unusual as it was before, so it is common to use both hands.
Since I often wash it, I would like to use a sturdy pot that can be handled as much as possible, but I am aiming for secretly that a stainless steel multilayer structure pot might be better if I purchase a new one.
I feel that it is a waste to boil vegetables in the casting enamel pot, and thinking that stainless steel two-handed pot is appropriate, considering to use it a little more easily.