I’ve written articles on stocking your kitchen with staples, spices, cookware, and knives. Now let’s get to the pots and pans you’ll need to use those ingredients and spices.
Beginners and accomplished cooks need the basics … Rotisseries … Pans … Pans.
GRILLS … You’ll want a toaster with a tall lid. The typical toaster is rectangular in shape with low sides. The low sides allow the meat to be completely covered. You also want a rack to allow the meat to hover over its juices and fat. Domed lid roasting pans are usually oval in shape and again … you get one with a wire rack for the same reasons.
SAUCES AND SAUCES … Round pots with tall, straight sides and flat bottom. The saucepans can be used from everything to boiling some water, heating up some soup or making sauces. Depending on their intended uses, they come in a variety of tight-topped sizes. Larger pots have a long handle and a loop-type handle on the other end to help lift the range.
SKILLET (“a / k / a” pan) … Both have a flat bottom … slanted short sides to make it easier to toss or turn food. Like pots on pans (and pans), they come in a variety of sizes based on your needs and don’t forget a lid.
Depending on your culinary interests, you may want to go beyond the “basics.”
Some suggestions …
DOUBLE BOILER … Essentially two pans with a slightly smaller top pan resting inside the larger bottom pan. Once you’ve worn one, you will probably become a fanatic. The water is heated in the lower pan and used to gently melt the chocolate or make a delicate sauce.
DUTCH OVENS … Round or oval in shape, they come with a lid and are heavy pots. Cast iron is a better quality Dutch oven and preferred by cooks. Again, they come in a variety of sizes, generally measured in “quarters.” You can grill, make stews, grill your favorite meats or make your favorite soup.
SAUTE PAN … Very similar to your skillet / skillet, but your skillet may have slightly higher sides, while a skillet may be shallower. As usual … get a cap and choose the size you want.
STOCKPOT … A large round pot with a lid … deeper than it is wide with straight sides. This is the pot to make broths, your favorite soups or stews. Get one with a pasta insert to make it “multi-purpose” and avoid the need for a colander or strainer.
PAN … It can be round, oval or rectangular. The pots / pans described above generally come in a metallic material. The pans can be made of metal, glass, clay, or ceramic. Used in the oven, this is the dish for your tasty lasagna or other “casserole” dish. Unlike all of the above … no lid.
One final thought … Depending on your interest in cooking and your personal budget, you can get inexpensive versions or more expensive brands. In the case of Dutch ovens and casseroles, you can find very attractive and colorful styles that go from the stove / oven to your tabletop for an attractive presentation of your food. You put in the effort … you get some compliments from your family or friends (in addition to how good the dish tastes!).