I ended up making substantial changes to the recipe and I think those are improvements.
pots & pans
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.
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
Most people find a stock pot of about the 8-quart size is most useful for the home kitchen, although I’ve easily gotten by without one.
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.
Versatility is important in selecting pots and saucepans. What’s the difference? Believe it not, the type of handle. A pan will have a single long handle...
Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
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.
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.