Indispensable Pots and Pans
Whether you're building your first kitchen's arsenal of tools or just de-cluttering and purging the outdated and old equipment, it can be tough to know which pots and pans you really need—and which are just taking up precious cupboard space. This guide takes the mystery out of it all: These are the pots, pans, and skillets you really need. For a fast-glance overview of the guide, check out the list below. Then, read on to learn more about what sizes are best, and how to use each one.
Cast Iron Skillet:
What a cast iron skillet is good for: Heavy cast iron might take a while to preheat properly, but once it's hot, it'll sear a steak like nothing else. Pan-roasting or deep-frying chicken? Reach for the cast iron.
Because of its thick gauge, cast iron is also great for slow-cooking or for baking, delivering crisp, golden-brown crusts on everything from golden cornbread to pan pizza.
Nonstick Skillet:
What a 10 0r 12-inch nonstick skillet is good for: Okay, so if your cast iron skillet is perfectly seasoned, it should be completely nonstick. But for the rest of us mortals, a nonstick-coated pan is a useful tool to have on hand for guaranteed results with omelets, Spanish tortillas, frittatas and the like—things that you don't want getting stuck to the pan halfway through a precarious flipping step.
There are things you can do to maximize a nonstick skillet's lifespan: never use metal utensils on it, wash it only with a soft sponge, refrain from using very high heat, and don't store it with other items stacked inside—but no matter how good you are at caring for them, nonstick pans are going to eventually lose their coating. Stay away from the expensive models unless you have money to burn.
A Large Baking Dish (Casserole):
What a casserole dish is good for: Since it's intended for both cooking and serving tableside, a good baking dish should be both functional and attractive. Glass or metal will do, although glass is easier to clean. That makes for a simple clean-up, even with gooey foods like this Summer Vegetable Lasagna.
Roasting Pan:
Sturdy and practical, roasting pans are great for cooking large pieces of meat, such as a whole turkey or chicken, brisket, or pork loin. The sides of the pan are low enough to allow the meat to brown while retaining the flavorful cooking juices. A roasting pan's size enables you to roast meat and vegetables together-and it can be transferred to the stove to make pan sauces (removing the meat and any vegetables first). You can use the pan to bake big-batch lasagnas or casseroles, too.
Saucepan:
A traditional 3-to-4-quart saucepan has tall, straight sides that prevent rapid moisture loss, which is exactly what you need when steaming, blanching, making sauce or soup, or whipping up lemon curd or pastry cream. The walls should be as thick as the bottom, for even heat distribution. Do not use a cast-iron or regular (non-anodized) aluminum pot for sauces; their reactive surfaces can discolor and alter the taste of butter and tomato. Be sure the one you buy has a lid.
Large Stockpot:
What a large stockpot is good for: Every kitchen should have at least one big-ass pot for big-ass jobs. Save your chicken and meat scraps and whip this big boy out once a month to make a supply of stock (your cooking will thank you). Need to boil that whole country ham or make enough pasta sauce from fresh tomatoes to last you through the winter? You'll need a really large pot.
A Wok or Stir Fry pan:
What a wok or stir-fry pan is good for: Whether you stir-fry or not, a wok is one of the most versatile tools in the kitchen. It's by far the best vessel for deep-frying; its wide shape and large volume make it easy to fit plenty of food in there, with minimal contact and oil use, and virtually no danger of splattering the stovetop with hot oil (or, worse, overflowing). You can also smoke, braise, and steam in it.
Dutch Oven:
This pot has a thick bottom and sides, with a snug, tight-fitting lid that traps in moisture and flavor. With the lid off, it's perfect for browning meat or vegetables on the stovetop; and it can also go into the oven for even cooking. Look for a heavy 5-to-6-quart Dutch oven made of cast iron or even enameled. The sides and bottom must be thick in order to retain and evenly distribute heat, and to prevent hot spots. Handles and knob should be sturdy and ovenproof.
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details in the privacy policy and accept the service to view the translations.