There are two basics I think every kitchen needs: a cookie sheet or baking sheet and a baking dish or casserole.
pots & pans
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.
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.
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.