You use some pots and pans more than others. The most common types of pots and pans create a solid foundation for your kitchen equipment. The pots and pans in this list are the most versatile, and you’ll become very familiar with them:
Cast-iron skillet: The cast-iron skillet has been a standard in American and European kitchens for hundreds of years.
Sauté pan: The sauté pan is one of the most basic pans. Your sauté pan should have straight or sloped sides and be at least 10 or 12 inches in diameter and 2 inches deep. Look for one with a lid so that you can cover and simmer food in small amounts of liquid.
Saucepans: A saucepan is a good all-around pan. Consider getting a number of saucepans in different sizes.
Roasting pans: A well-equipped kitchen should have one oval roasting pan, about 12 inches long, and a large rectangular one, about 14 x 11 inches.
9-x-13-inch baking dish or casserole dish with lid: This versatile 9-x-13-inch baking dish or covered casserole dish is great for making casseroles, or baking brownies and cakes.
Dutch oven: This enameled cast-iron stew pot, called a Dutch oven, is ideal for slow-cooking meals.
Stockpot: A stockpot can serve many functions. Look for a tall, narrow, 10- to 14-quart heavy-gauge pot with a tight-fitting lid.
