A well-seasoned cast-iron serves the same function, but consider the nonstick your bulletproof and fool-proof option. Many nonstick pans have plastic handles that are not heat-proof a. Use it for: Scrambled and fried eggs. Buy these sizes: Cooking for one? You really only need one good nonstick pan— 8" will do the trick. If you often find yourself scrambling eggs for a crowd, go ahead and pick up a 12" , too.
Buy these sizes: Start with a 10". If you have more room and want to invest in another, add a 12" to your collection. DIY stock isn't hard to make if you've got the time and the right equipment. Thankfully, investing in a quality stock pot means you can do everything from simmering bones to making big batches of soup, and even canning sauces and pickles, if you are into preserving produce. Use it for: Boiling pasta the noodles need plenty of room to swim around , simmering beans, making stock, canning.
Buy these sizes: A quart pot will serve you well; your stock pot should be large enough to hold a chicken carcass or two. You can find these on the cheap, but paying a little extra means they'll last longer and make better cookies and roasted veggies inexpensive pans are flimsy, and often result in burnt bottoms.
Use it for: Cookies, roasted vegetables, jellyroll, and sponge cakes. Buy these sizes: Buy two or three half-sized sheets , so you can cook in batches without having to swap them out. Full-sized sheets are enormous, and are typically only found in commercial kitchens. Half-sized sheets are the most commonly available sizes; the measurements you want are 18x13x1". It's worthwhile also buying one or two quarter-sized sheets for toasting nuts, and other small batches of baked goods and roasted veg.
These heavy-bottommed, sturdy pots are amazing. They conduct heat well, meaning meat gets an evenly golden-brown crust no gray hue or burnt edges. They transition seamlessly from stovetop to hot oven.
Plus, they last forever, and the enamel coating means, unlike traditional cast-iron, you can wash them with soap and water to no ill-effect. When you need the performance of a skillet, but require even more surface area, a griddle is your best bet. A dutch oven might just be the most versatile cooking vessel you ever purchase. Heavy bottomed with higher sides than a skillet and larger than a sauce pan, dutch ovens can move seamlessly from the stovetop to the oven and are great for soups , stews , braises and frying.
They can even be used to bake bread inside of in a pinch. Woks are traditionally made with carbon steel and as a result, they both heat up very quickly and cook whatever ingredients you include at an accelerated rate. Even if you haven't cooked with a wok before, they're extremely easy to use and, with a little bit of knowhow, you can even turn a wok into a smoker.
The higher sides allow for added liquid to be reduced, which makes deep skillets great for braising chicken legs or collard greens , preparing a curry or cooking up a chutney. This guide will help you build the perfect essential cookware set — here are the six pots, pans, and skillets you really need.
You might call the cast iron skillet the true workhorse of the kitchen. A good cast iron skillet can handle anything from pancakes to perfectly seared steak, so we consider it a kitchen must-have. While any number of sizes might work for you, we like our inch cast iron skillet the best. T-Fal is a great option for nonstick cookware; their coating tends to be more durable and resist scratching than other options. Its higher, straight sides allow you to cook dishes with a large volume cooking down 10 cups of spinach, anyone?
Pick an option with a heavy bottom that can go from stove to oven and is large enough that it can accommodate a whole cut up chicken; we like a inch for this pan.
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