The must-have pieces of kitchen equipment, and how to use them: here’s everything you should know.

Building your kitchen from the ground up is really hard when you don’t know where to start. The best course of action is to first get the basics of cooking. So better start building your own cookware while keeping in mind what suits your preferred way of cooking and lifestyle!

Here are the essential pots and pans everyone needs in their cooking arsenal:

1. CAST-IRON SKILLET

An old-fashioned cast-iron skillet is close to a perfect pan. It’s versatile and very affordable. The heavy pan holds heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. It’s nonstick, and there’s no surface layer to scratch off. It lasts a lifetime (or longer, as anyone lucky enough to have inherited Grandma’s pan knows), and it just gets better with age. You can use it on the stovetop or in the oven. It works especially well for searing, sauteing, and baking. The best ones are made in the United States. Look for a heavy pan that’s at least 1/8 inch thick. New pans look gray and raw, but they turn black once seasoned. A good all-purpose size is 10 or 12 inches.

2. CAST-IRON GRILL PAN

Meant to be used on top of the stove, a grill pan has ridges that are similar to the grates of a grill. These ridges give food enticing grill marks, plus they let fat drain. Cook pretty much anything in a grill pan that you would normally cook on the grill, such as chicken, vegetables, kebabs, and even fruit. We prefer grill pans made from cast iron because it conducts heat well and cooks foods evenly. To “grill” for a crowd, choose a pan that fits across two burners.

3. ROASTING PAN

Roasting pans are sturdy and practical. They are great for cooking large pieces of meat, as their size enables you to roast meat and vegetables together. It can also be transferred to the stove to make pan sauces. Cooking a whole turkey or chicken, brisket, or pork loin would just be an easy task with a roasting pan by your side. Aside from roasting, roasting pans can be used for baking a big batch of lasagna or a casserole.

Find a heavy-bottomed roasting pan to avoid scorching and warping of the pan. Choose one that has no nonstick surface, has easy-to-grip handles, and make sure it will fit your oven!

4. STRAIGHT-SIDED SAUTÉ PAN

The straight-sided sauté pan is great for shallow frying, tossing pasta, and all manner of one-pot dishes. Look for a wide, flat bottom pan that is made of material that allows you to have a better browning on your food because it has greater surface heat and retains it evenly, such as stainless steel with an aluminum or copper core. 

Also, find one that should be ovenproof, with handles securely riveted or welded to the side.

5. SAUCEPAN

A regular saucepan has to have tall, straight sides that are as thick as its bottom for even heat distribution and to help prevent rapid moisture loss. Also, make sure the one you buy has a lid. This pan is best used for steaming, blanching, soup, and of course, making sauce. It could also be used on some desserts such as whipping up cream or curds.

6. STOCKPOT

If you frequently cook in large quantities, like big batches of soup or if you regularly boil 2 pounds of pasta, a stock pot should be in your kitchen. And as its name suggests, a stockpot is also good for making stocks. Find a stockpot that has durable handles that could stand up to many years of heavy lifting.

7. DUTCH OVEN

A good dutch oven should have a thick bottom and sides, and a tight-fitting lid that snugly traps in moisture and flavor. You can also still use a dutch oven without its lid, it’s actually perfect for browning meat or vegetables on the stovetop and in the oven. If you’re buying your first dutch oven, get the 5-to-6-quart one that is made of enameled cast iron. Make sure that its sides and bottom are thick as this helps retain heat and evenly distribute it, as well as prevent random hot spots. And as always, get one that has sturdy and ovenproof handles and knobs.

8. NONSTICK SKILLET

The best nonstick skillet you can get is a 10-to-12-inch nonstick pan that has a ceramic coating. With this, you can cook breaded items, seafood, and eggs. You can also cook meat and vegetables, but unlike a regular skillet, they will not caramelize. Nonstick pans are easy to maintain, but they are still tricky to clean, especially its coating. Do not use abrasive materials to clean it and avoid metal utensils while cooking. Instead, soak it for a while then clean it with a soft cloth and dishwashing liquid.

Ultimately, we know this list is just scratching the surface. There are tons of pans, and pots, out there that you should try. But for now, this list is a safe start for beginners. So if you decide to cook and try some new recipes, we hope this list has given you a bit of knowledge and confidence in building your own kitchen.

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