Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
This common kitchen appliance is a descendant of the drink mixer, most commonly found in restaurants and drug store lunch counters.
A cast iron skillet is a basic necessity. Other useful skillets would be a sauté pan, which has rounded sides making flipping food easy. But probably the best second pan to have is an egg pan.
A griddle is a flat surface, usually metal in the developed world, that’s used for cooking all sorts of foods. It’s kind of like a large, flat fry pan.
While it has saved many cooks a lot of time, it hasn’t been quite as dependable as most of us hope for taking up that very valuable countertop space.
There are three basic types of dutch ovens, only one of which is a true dutch oven. Most dutch ovens are really just big pots.
In addition to the medium-large saucepan, I recommend having at least one other size. A small saucepan, about one to one-and-a-half quart size, is very useful.
You don’t have to make a lot of stir-fries or other asian dishes to find these seasonings useful.
A sauté pan should have a wide, flat bottom to allow food to be placed all in a single layer. This is important for browning and crisping food.
The short answer is NO. But the longer answer is if you do a lot of baking, the larger sheet pans with higher lips can be very useful.