> I thought the Blue Apron recipes were too complicated, used too many pans to wash, and wasted too much packaging material.
I've rarely seen a BA recipe use more than one pot and one pan, most, IME, use a single pan (often with a wipe-and-reuse step to do that.)
If anything, BA goes out of their way to minimize the required cooking vessels compared to most recipe sources (even America’s Test Kitchen, which is actually pretty good about not gratuitously using cookware.)
I first used them about three years ago and most recently about one year ago; packaging changed a bit, but the overall complexity and demands of the recipes didn't seem to much.
Of course, change before that I couldn't speak to.
I've rarely seen a BA recipe use more than one pot and one pan, most, IME, use a single pan (often with a wipe-and-reuse step to do that.)
If anything, BA goes out of their way to minimize the required cooking vessels compared to most recipe sources (even America’s Test Kitchen, which is actually pretty good about not gratuitously using cookware.)