Cooking TipsPantry ItemsWhat Kind of Pots and Pans Should I Get?

What Kind of Pots and Pans Should I Get?

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David Larsen
I’m a husband, dad, food blogger, photographer, writer, social media boss, entrepreneur.

It can be difficult to find the right cookware. It can be confusing to choose from a variety of pots, pans, and skillets. This is especially true when you consider all the sizes and materials. Although you might think that an out-of-the-box cookware set is the best, these often have too many pieces and don’t offer the flexibility needed to use the items in your kitchen. Instead of using what you need, you end up with too many pans and pots that clutter your kitchen.

You don’t need to have a dozen different pans or pots to do the job. You only need a few essentials that can make everything from scrambles to stews and everything in between. This guide will show you how to make the best essential pan for your kitchen. Here are the top pans, skillets, and pots that you need.

Roasting Pan

A roasting pan is sturdy and practical. It’s great for large meats like whole turkeys, chickens, briskets, or pork loin. The pan’s sides are low enough that the meat can brown while still retaining its flavourful juices. The size of a roasting pan allows you to roast vegetables and meat together.

It can also be transferred to your stove to make pan-sauce sauces, but remove any vegetables. The pan can also be used to bake large-batch casseroles and lasagnas. A heavy-bottomed saucepan is best to prevent scorching and warping. Non-stick surfaces are better for sauce-making, so we prefer them. You should also consider the size of your oven.

Stock Pot

This pot is large and deep with flat bottom and removal lid. This pot can be used to boil, steam, and, as its name implies, to make stock. This pot can heat quickly and then simmer for an extended period of time.

Stockpots are available in a variety of sizes so that you can adapt recipes to your cooking needs. The most commonly used material for stock pots is stainless steel.

Cast iron skillet

A cast-iron skillet from the past is an excellent pan. It is versatile and affordable. It holds heat well and evenly distributes it so that food browns quickly and doesn’t burn. Non-stick and scratch-resistant, it’s also non-stick. It will last a lifetime, or longer, as Grandma’s pan holder knows. And it’s perform better after some days of using.

Cast-iron skillets have been used in American and European kitchens for many centuries and are still considered the best in many aspects (e.g., browning and blackening, and searing). Cast-iron skillets are also one of the most affordable pans and will last longer than most other skillets. They are often found in antique shops and tag sales.

It can be used on the stovetop as well as in the oven. This is an excellent choice for baking, sautéing, and searing. A heavy pan should be at least 1/8 inches thick. While new pans appear grey and raw when they are first used, they become black after being seasoned. A good size for all purposes is 10-12 inches.

Season a cast-iron skillet before you use it for the first time. Wipe it with vegetable oil, then heat it on the stove on medium for 2 minutes. To prevent rust, make sure you thoroughly dry the skillet after washing it.

Use water and a plastic scrubber to clean the skillet gently. Avoid using metal pads to scrub cast-iron skillets. Also, soap can cause corrosion and alter the taste of food. If you plan to use the skillet for frying, look for one with a pouring spout.

To preserve the non-stick coating that cast iron has, you can wipe the skillet with some vegetable oil before storing it.

Saucepan (or Two)

A saucepan is suitable for making quick sauces, but a quality saucepan is necessary if you want to make gravy or béchamel. It’s our favourite choice for dinner, as it can cook any mac and cheese. This is what we use to make caramel, hard boil eggs, and even make side dishes of rice. You don’t have to buy a lot of saucepans. A 3-qt pot is sufficient for most recipes. However, if you don’t have enough space in your kitchen, you may want to get two.

Dutch Oven

The pot features a thick base and sides and a tight, snug-fitting lid to trap moisture and flavour. It can be used on the stovetop for browning meats or vegetables. The lid can also be removed for use in the oven for even cooking. A Dutch oven of 5- to 6-quart size made from enamelled cast metal is recommended. To retain heat evenly and prevent hot spots, the sides and bottom should be thick. The knob and handles should be strong and ovenproof.


After you have stocked up on essential cookware, a wok can be an excellent piece of cookware, especially if your favourite dish is stir-fry. Woks are made from carbon steel, which is why they heat up quickly and can cook any ingredients at a faster rate. A wok is very easy to use, even if you’ve never used one before.

Stainless Steel Fry Pan with Lid

The 12″ stainless steel skillet is essential when cooking meat. It will create fond, crispy browned bits that go into pan sauces. Flares with shallow sides promote rapid evaporation, which means food will sear instead of steaming. Pan sauces will also reduce quickly because of the fast evaporation. This works just like a cast iron, but it is lighter and easier to clean. Although it can be washed in the dishwasher, you can opt to wash with your hand. It’s great for preparing a pan sauce and browning meats.

It can be challenging to use for a beginner chef because the food sticks if it isn’t used to. Make sure the pan is hot enough before you add food. Flip the food only once it has been released from the pan. The Stainless Steel Fry Pan with Lid provides the best heat conduction because it comprises at least three layers of metal and doesn’t have a separate bottom disk. You should look for an oven-safe, comfortable handle that can be used in both the oven and under the broiler.


There is a slew of pans and pots that you can use to cook. You can make a smart decision about the best type of pan or pot to use for your next meal, breakfast, or lunch at home by looking at their specific uses.

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