Kitchen Intermediates: Sauté Pan
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.
pots & pans
Basic Pots & Pans
With care, the cast iron skillet will last for generations. It can be used for baking as well as frying.
Kitchen Basics: Pots and Saucepans
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.
Do You Need A Sheet Pan AND A Cookie Sheet?
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.
Kitchen Basics: Pots and Saucepans
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...
Kitchen Intermediates: Casserole Dish
Along side your baking dish and your dutch oven, a casserole is a good addition for your oven cookware.
Kitchen Intermediates: Egg Pan
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.
Kitchen Intermediates: Dutch Oven
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.
Kitchen Intermediates: Saucepans
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.
Kitchen Basics: Bakeware
There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.