The 3 essentials
One 10-inch frying pan (aka “skillet”): The open yet shallow design allows for easy spatula access to make frying eggs, sauteing veggies, and searing meat and fish a cinch.
One 3-quart saute pan: Basically a skillet with high side, it’s used to stir-fry vegetables, brown chops and steaks, fry bacon, and simmer stews. If you plan on doing a lot of entertaining, think about upping it to a 6-quart.
One 5-1/2 quart Dutch oven: This is essentially a large stockpot that you can use to make pasta, soups, and stews, as well as to roast and braise. They can be brought from the oven right to the table. Choose one in cast iron, which will stay hot for long periods of time, making it perfect for slow cooking.
You can always add…
One roasting pan: These pans are great for cooking poultry and meat, and transferring from stovetop to oven. If you plan on hosting Thanksgiving dinner, this is what you need to cook the bird.
Two saucepans with deep, straight sides, a long handle, and tight-fitting lids. They’re used for cooking soups, vegetables, rice, etc. Choose two in different sizes: a one- and a four-and-a-half-quart, for small and large portions respectively.
Storage Solutions
Pots and pans with all their shapes and sizes present a serious storage dilemma.
Have a grand kitchen? Show off your stainless pots and pans with an overhead hanging rack. (Try over the kitchen island.) It’s also a great way to keep all your cookware within reach. Separate lids by storing in racks in a lower cabinet.
Short on space? Stack pots by size, flipping the lids so you have an even building surface. Stack no more than two large pots, three small. Pile pans together by size. Keep roasting pans, cookie sheets, and other oversized cookware in the oven.
Dishwasher or Not?
Not… just to be safe. A few select lines of cookware (like All-Clad) are dishwasher-safe, however, many materials (like anodized aluminum) can’t be put in the machine without damaging the surface of the pans. Before you wash anything, be sure to read the manufacturer’s instructions. When in doubt, go old-school and wash them by hand, which can prolong the life of your pots and pans by protecting them from harsh detergents.
Glossary
Aluminum: Very lightweight; heats quickly and evenly. However, it’s known to react with foods containing sulfur, alkaline, and acid, like tomatoes.
Anodized Aluminum: Originally designed for professional chefs; heat spreads evenly and rapidly without spot burning; offers precise control for searing, sauteing, and deglazing.
Cast Iron: Works well with cooking at high temps, but doesn’t heat up and cool down quickly. Copper: Heats and cools quickly -- a favorite of professional chefs.
Enamel: A colorful, often decorative exterior protects the cast-iron interior from nicks and rust.
Nonstick: It requires little or no cooking oil; extremely easy to clean; can offer you high-heat durability and deglazing ability.
Stainless Steel: The most common material used for pots and pans; durable and doesn’t react with foods, but doesn’t conduct heat well without an aluminum core.
-- The Nest Editors
Aug 19, 2010
See More: Cooking Q&A , Buying Guides