Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
pots & pans
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.
There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.
Cook it easy during the warm weather. Make something that can sit on the stovetop while you play in the pool.
A traditional wok is heavy and usually has two handles, like a pot. It is shaped like a shallow bowl. But a wok pan has a flat bottom, allowing the cooking surface to be heated evenly on the flat cooktop.
I ended up making substantial changes to the recipe and I think those are improvements.
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.
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.