Pots & Pans
You don’t need to get the 20 piece pots and pan set. However, you should invest in pieces that have a thick bottom and no plastic features.
Dutch Oven
Everyone should have at least one dutch oven. This pot has many different functions including boiling pasta, searing steak and braising chicken. Made from enamel cast-iron, these beauties hold heat incredibly well. The 4 quart is great for the bachelorette or bachelor, while the oval is great for roasting a whole chicken.
Recommended Brands: Le Creuset or Staub
Sauce Pans
Everyone needs a small (1.5 quart) and medium saucepan (2.5 quart). They are great for boiling a small pot of pasta or for making a side sauce. Their small size keeps sauces from scorching as the surface area is small. For the medium saucepan, I recommend getting one with a steamer attachment to quickly steam broccoli or artichokes.
Recommended Brands: Cuisinart (Low-end) or All-Clad (High End)
Stock Pot
Everyone should have one large stockpot. The quality isn’t as important as you want a pot that is large and sturdy. I mainly use stockpots for making stock, boiling large amounts of pasta, blanching vegetables and cooking lobsters of course. Pictured here is an 8 quart (2 gallon) stockpot.
Recommended brands: Large and Sturdy
Sauté Pan
Everyone needs a 10 inch stainless steel sauté pan. In professional kitchens all sauté pans are either aluminum or stainless steel. There is no teflon, ceramic or green pans. If your heat is high enough with an appropriate amount of oil, your food will not stick. A metal pan is superior as the food forms a nice color and crust. Also it allows for a fond (drippings from the protein) to form on the pan, which can easily be deglazed with wine, stock or water. Lastly, the sauté pan can go into the oven, which is great if you want to sear fish or chicken and finish in the oven.
Recommended Brands: Cuisinart (low-end), All Clad (high-end)
Nonstick Pans
Nonstick pans are used in professional kitchens for application and that is eggs! You don’t want to use a metal bottomed pan as you need a super high heat and you will end up drying or scorching the eggs. The nonstick allows for perfect scrambled eggs, sunny side eggs or perfectly folded omelettes.
Living in a small apartment, I’ve also gravitated towards nonstick as it sometimes isn’t possible to get the pan hot enough without setting off the smoke alarm. Nonstick pans work well for searing you don’t have the ability to use super high heat. Try to choose a nonstick pan that can also go in the oven, so you can sear and and finish in the oven.
Recommended Brands: All Clad
Cast-Iron Pan
If you’re on a budget a cast iron pan is a great pan. You can get one for around $20. This pan holds heat well and is easy to clean. They can be used on the stovetop or put in the oven. With the proper maintenance they will last forever.
Recommended Brands: Lodge
Caring for your Pans
You should NEVER put pots and pans in the dishwasher. A dishwasher will not remove the residue. Also the heat from the dishwasher could warp the pans.
It is best to hand wash them. In order to get residue off, I recommend using Bar Keeper’s Friend and a scouring pad. Sprinkle the powder on a slightly wet pan and scrub with a scouring pad. It also shines and brightens tarnished pans. It will also brighten your kitchen sink.
For nonstick pans don’t using a scouring pad or a bristled brush as it will scratch the coating. Instead use hot soapy water and a soft wash cloth or soft side of the sponge.
