Pans: The Ultimate Kitchen Trio

There are a few essential pans that every kitchen needs. These include a cast-iron skillet, a non-stick skillet, a Dutch oven, a sauté pan, a wok, a saucier, and a stockpot.

A cast-iron skillet is great for searing steak, pan-roasting or deep-frying chicken, and frying potatoes. A non-stick skillet is perfect for cooking eggs, while a stainless-steel skillet can be used for browning and roasting meat, sautéing vegetables, stir-frying, and making pan sauces.

A Dutch oven is ideal for searing, slow cooking, braising meats, and making soups and sauces. A sauté pan is perfect for high-heat cooking and has a low lip to make it easier to flip food. A wok is a versatile tool that can be used for stir-frying, deep-frying, smoking, braising, and steaming. A saucier is excellent for making soups, reducing wine, and cooking pasta, while a stockpot is perfect for making stock, boiling pasta, and canning sauces and pickles.

In addition to these essentials, there are also some other useful pans to consider, such as a stainless-steel sauce pot, a glass baking pan, a muffin tin, and a round cake pan.

Cast-iron skillet

A cast-iron skillet is a kitchen workhorse and a must-have in your arsenal. It is durable, versatile, and likely to last forever.

A cast-iron skillet is ideal for recipes that start on the stovetop and finish in the oven. It is also perfect for a good, hard sear, like a steak. You can use it for shallow frying, sautéing, and even baking.

When buying a cast-iron skillet, a 10" pan is a good standard size. However, if you're looking for something different, you can find specialty sizes ranging from massive 17" pans to teeny-tiny 3.5" pans, great for single fried eggs.

When it comes to maintenance, cast-iron skillets require a bit of extra care. They should be washed by hand with mild soap or none at all and dried promptly and thoroughly. It is also recommended to rub them with a light layer of vegetable oil and hang or store them in a dry place.

Non-stick skillet

A non-stick skillet is a versatile pan that can be used for a variety of cooking tasks, especially those involving sticky or delicate foods. Here are some tips and recommendations for choosing and using a non-stick skillet:

Choosing a Non-Stick Skillet:

• Material: Non-stick skillets are typically made of stainless steel, aluminium, or cast iron, each with its advantages. Stainless steel is durable and versatile, aluminium heats up quickly, and cast iron is built to last.
• Size: A 10- to 11-inch non-stick skillet is ideal for most home cooks. If you only need to fry an egg or two, an 8-inch skillet might suffice.
• Induction Compatibility: If you have an induction cooktop, ensure the skillet is compatible. Some non-stick skillets are not suitable for induction stoves.
• Handle: Look for a comfortable, non-slip handle that stays cool during cooking. Silicone grips and rounded handles can enhance comfort.
• Oven Safety: Consider whether you'll need your skillet to be oven-safe. Many non-stick skillets have limited oven-safety temperatures, typically around 400°F to 500°F.
• Price: You don't need to spend a fortune on a non-stick skillet as they have limited lifespans. Our top picks include models from Tramontina, T-fal, and OXO, all priced under $60.

Using a Non-Stick Skillet:

• Heat: Avoid using non-stick skillets over high heat. They are generally not meant for high-heat cooking and may release harmful pollutants if overheated.
• Utensils: Use non-stick-safe utensils like silicone spatulas and wooden spoons. Avoid metal utensils as they can damage the non-stick coating.
• Cleaning: Hand-wash your non-stick skillet instead of putting it in the dishwasher. Use a soft sponge or cloth, and avoid harsh detergents.
• Storage: Place a buffer, such as a paper plate, between non-stick skillets when stacking them for storage to prevent chipping or scratching.

Stainless steel skillet

A stainless steel skillet is a versatile piece of cookware that can be used for various cooking tasks, from searing and sautéing to roasting and stir-frying. It is a durable and low-maintenance option that can last for decades with proper care. Here are some tips and recommendations for choosing and using a stainless steel skillet:

Choosing a Stainless Steel Skillet

• Construction and Material: Look for a fully-clad skillet, which means the conductive core of metal (usually aluminium or copper) extends up the sloping sides, rather than just the bottom. This ensures even heating and reduces the chances of scorching. 3-ply construction is common and offers a balance between weight and durability, while 5-ply skillets are heavier and more expensive but provide even better heat distribution.
• Size: The most common sizes are 10-inch and 12-inch. A 10-inch skillet is perfect for cooking for one to three people, while a 12-inch skillet is ideal for larger portions or a whole bird. Consider getting both sizes if you have the space and budget.
• Handle: Choose a skillet with a handle that feels comfortable in your hand. Some people prefer a rounded handle, while others might like one with ridges. Also, look for a skillet with a "helper" handle on the opposite side for easier lifting when the pan is full.
• Oven-safe: Most stainless steel skillets are oven-safe, but always check the manufacturer's instructions for the temperature limit. This feature is handy for searing meat and then finishing it in the oven.
• Price: Stainless steel skillets vary widely in price, from $30 to $300. While you don't need to buy the most expensive one, keep in mind that investing in a quality skillet can pay off in the long run.

Using a Stainless Steel Skillet

• Preheating: Preheating your skillet properly is essential for achieving the best cooking results and maintaining the non-stick properties of the pan.
• Cooking Techniques: Stainless steel skillets are ideal for searing, sautéing, stir-frying, roasting, and making pan sauces. They can handle high temperatures and are compatible with metal utensils.
• Cleaning and Maintenance: Stainless steel skillets are generally easy to clean and can be washed with soap and water. To remove cosmetic stains, you can use a specialised cleaner like Bar Keeper's Friend or a Mr. Clean Magic Eraser. Avoid putting stainless steel pans in the dishwasher, as strong detergents can degrade the surface over time.

Dutch oven

A Dutch oven is a versatile piece of cookware that can be used on a stovetop or in an oven. It is ideal for searing and slow cooking, and it excels at heat retention and batch cooking. You can use a Dutch oven for baking bread, braising meats, and simmering sauces.

• The STAUB Cast Iron Dutch Oven 5.5-Quart Round Cocotte is a top pick for its functionality, durability, and attractive design. It is heavy and sturdy, yet not too big or small for your average home cook's needs.
• The Le Creuset Enameled Cast Iron Dutch Oven is another excellent option, known for its durability, good looks, and cooking performance. While it is more expensive, it heats evenly, sears well, and lasts a lifetime.
• For a more affordable option, the Cuisinart Chef's Classic Enameled Cast Iron 5-Quart Round Covered Casserole is a great choice. It costs less than $100, making it a budget-friendly alternative without sacrificing quality.
• If you're looking for an even larger option, the STAUB Cast Iron Dutch Oven 9-quart Round Cocotte is a great choice. It is made in France and serves 9-10 people.
• The Lodge brand also offers a range of Dutch ovens in different sizes and colours, such as indigo, island spice red, and Caribbean blue. These are available in 6, 7.5, and 8-quart sizes, among others.

Rimmed baking sheets

When shopping for rimmed baking sheets, it is best to buy two or three half-sized sheets so you can cook in batches without having to swap them out. Full-sized sheets are enormous and are typically only found in commercial kitchens. The standard measurements for a half-sized sheet are 18 x 13 x 1". It is also worth buying one or two quarter-sized sheets for toasting nuts and other small batches of baked goods and roasted vegetables.

When selecting a rimmed baking sheet, choose one made from a heavier gauge material, like uncoated aluminum or aluminized steel. These pans conduct heat evenly, release food easily, and are resistant to warping. It is also recommended to opt for sheet pans with rolled rims, which are more comfortable to grip, especially when wearing oven mitts.

• Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-count: This is an excellent option as it is reasonably priced and the heavy-gauge material resists warping. Cookies bake evenly, cakes emerge perfectly springy, and roasted potatoes brown and release without any issues.
• Vollrath Wear-Ever Half Sheet Pan: This pan is designed to be stacked, with tapered edges that nestle into each other, and it is incredibly durable. Cookies spread beautifully, and potatoes brown well without any oil pooling or sticking.
• Chicago Metallic Commercial II Traditional Uncoated Large Jelly Roll Pan: This heavy-duty sheet pan is made from a thick gauge of metal and yields great results. Cookies, cakes, and potatoes come out perfectly cooked and evenly browned.
• USA Pan Bakeware Half Sheet Pan: This warp-resistant, non-stick baking pan is made in the USA from aluminized steel.
• HONGBAKE Baking Sheet Pan Set: This set includes non-stick half, quarter, and jelly roll pans with a diamond texture pattern.
• Stainless Steel Baking Sheet with Rack Set: This set includes a 16" x 12" cookie sheet pan and a wire cooling rack. It is dishwasher-safe and rust-resistant.

Frequently asked questions