10 Essential Pots and Pans for Beginner Cooks

Are you looking to upgrade your cookware or just don’t know where to start? Do you really need a cast iron skillet, or that expensive Le Creuset dutch oven? I know shopping for cookware can get overwhelming and pricey too. In fact, I’m still in the process of upgrading my own pots and pans piece-by-piece! If you’re looking for some advice from a chef on what you really need, I break it down, along with the explanations of what to look for in this video: 10 Essential Pots and Pans for Beginner Cooks

I’m going back to basics, so you can stop wasting your money on pots and pans that will wear out or you’ll never use. Especially if you’re like me, and cabinet space in your kitchen is valuable real estate, here are the items you actually need to step up your cooking game.

1. 12″ Nonstick Pan (my recommendation)

With a nonstick pan, you’ll need less fat and spend less time cleaning up. I call this my “everyday pan.” This is the pan I recommended to my friend after she said she was tired of her eggs sticking, and now she loves it too. This has been my trusty tried and true pan that I use daily, and almost for every single meal! It’s easy to maintain and hasn’t scratched or stuck on me yet. To preserve the coating, do not use metal utensils or place in the dishwasher.

Some of you might be concerned about nonstick pans being coated with toxic chemicals. However, these days, most companies have to go through rigorous testing and standards, so you don’t have to worry about something dangerous being coated on your pans that will seep into your food. The composition of the coating, how well its applied, and how many layers are applied all affect performance and durability.

Although there are a lot of expensive nonstick pans out there, it’s not really worth the investment, because over time, no matter how good a nonstick pan is, it will wear out and eventually have to be replaced. This OXO Good Grips Non-Stick 12-inch Open Fry Pan is affordable, lightweight, durable, and reliable. It will probably be the one pan you grab everyday.

Universal Lid (my recommendation)

I also recommend getting a universal lid, especially since the OXO fry pan doesn’t come with one. A universal lid saves space, and fits on all size pots and pans from 7″ to 12.” It even fits on cast iron skillets! This Modern Innovations Universal Lid is made of glass and durable stainless steel, and includes a steam vent. It’s also dishwasher safe. No more fumbling around for tons of lids!

2. Cast Iron Skillet (+ Silicone Handle Holder) (my recommendation)

The answer is yes, you do need a cast iron skillet. I had a conversation with a friend who said she keeps hers in the garage because she doesn’t know how to use it or clean it properly. That makes me super sad, because it’s one of my most versatile pans! You’ll see me use my Lodge Logic 12″ Seasoned Cast Iron Skillet with Silicone Handle Holder to make Skillet Apple Crisp, Homemade Skillet Pizza, Skillet Nachos, and Bulgogi. And if you need some help with cleaning it, don’t fret my pet, because I have that video coming up as well!

A cast iron pan conducts and retains heat well and for a long time. That’s why it’s awesome for going from stovetop to oven to tabletop. I love serving food right out of it because it’s a show-stopper and keeps the food warm throughout the entire meal! Just make sure you have the Silicone Handle Holder as well so you can protect yourself and your guests.

I currently own the 12″ pan, because I find it to be a practical size for holding steaks and butterflied chicken, but eventually I will invest in the Lodge Logic 10.25″ Cast Iron Pan as well, because some recipes require specific sizes of cast iron pans.
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A cast-iron skillet is close to a perfect pan because it’s versatile and very affordable. You can even use it on top of your grill or a campfire! It can last a lifetime and only gets better with age!

3. Rimmed Baking Sheets (Half-Sheet Pans) (my recommendation)

+ Wire Cooling / Baking Rack (my recommendation)

When you pair a rimmed baking sheet with a wire baking rack, you have the ultimate power couple. Once you get a rimmed baking sheet, you will find yourself using it multiple times a week. Look for pans that are 18 by 13 inches with a 1-inch rim all around, often called half sheet pans. I use mine for prepping, baking, cooling, spreading, catching drips when deep frying, and roasting. These Nordic Ware Half Sheet Rimmed Baking Pans are sturdy and stand up to high temperatures, so they won’t twist and warp in the oven.

And this Checkered Chef Wire Baking Rack fits perfectly into the half sheet pans. They are also resistant to warping and wobbling in the oven. Use them for cooling your pastries, like when making Hearty Chocolate Chip Cookies, glazing cakes, or cooking bacon to perfection. These two together are the true workhorses in the kitchen.

4. Stainless Steel Fry Pan with Lid (my recommendation)

This 12″ stainless steel skillet is key when you want to sear meat in order to develop fond- the crusty browned bits that are used to make pan sauces. The flared, shallow sides encourage rapid evaporation of moisture, so food will sear rather than steam, and pan sauces reduce quickly. It works like a cast iron, but is more lightweight and easier to clean. It’s dishwasher safe, but I still choose to wash mine by hand. Use it especially when you want to brown your meat and create a pan sauce afterwards. That’s why I like using it to make dishes like my Steak and Scallion Stir Fry.

For a beginner cook, it can be frustrating to use at first, because food tends to stick if you’re not used to it. Just make sure your pan is heated up enough before adding food, and flip only when the food naturally releases from the pan. This All-Clad 12-inch Stainless Steel Fry Pan with Lid offers the best conduction of heat, because the entire pan is made of three or more metal layers and does not have a separate disk on the bottom. Look for a comfortable, oven-safe handle so you can use it in the oven and under the broiler as well.

5. Straight Sided Saute Pan (my recommendation)

This pan is great for shallow frying, tossing pasta, braising, and one-pot dishes. Look for a material that heats quickly and retains even heat, such as this All-Clad Stainless 3-Quart Tri-Ply Saute Pan The skillet should be ovenproof, with a “helper loop” handle, which allows you to bring it in and out of the oven easily. It should feel comfortable in your hand and have a weighty tight fitting lid.

I personally own the Cuisinart MultiClad Pro Stainless 3 1/2 Quart Saute Pan with Helper and Cover and use it for making one-pot meals like my Dakgalbi. 

Despite their names, these wide, flat-bottomed pans with high L-shaped sides are not the best choice for searing and sauteing. For that, the stainless steel skillet style fry pan is preferred, because of its low sloping walls. These straight sided saute pans are ideal for braising, or recipes that require browning before adding liquid and slow simmering. The high walls prevent spills as you stir, and help you transfer the pan from stovetop to oven easier.

6. Saucepans

4-Qt (my recommendation)

2 1/2-Qt nonstick (my recommendation)

It’s kind of weird that these pots are called “pans,” but every kitchen should have two saucepans; one with a capacity of 4 quarts, and one with a capacity of 2 quarts that’s also nonstick. A traditional 4-quart saucepan has tall, straight sides that prevent rapid moisture loss, which is exactly what you need when steaming, blanching, making sauces or soups.

You can also use it for making desserts like when whipping up pastry cream or lemon curd. The walls should be as thick as the bottom, for even heat distribution, which is why I’m recommending All-Clad Stainless 4-Quart Sauce Pan with Lid but I also like the Cuisinart MultiClad Unlimited 4-Quart Sauce Pan for a more budget-friendly version.

A smaller nonstick saucepan is useful for cooking foods that stick easily, and for reheating leftovers. This Calphalon Contemporary Nonstick 2 1/2 quart shallow saucepan with cover will become your go-to “everyday” pot for cooking and heating up thick foods like mashed potatoes, or Corn Chowder, where you want to make sure they won’t stick to the pot.

7. Stock Pot (my recommendation)

This pot is for cooking large quantities. It holds enough water to boil up to 2 pounds of pasta, so you don’t have to cook your pasta in batches when feeding a crowd. It’s also good for making soups, chilis, and stocks. Look for a heavy pot where the walls and bottom of the pot are not too thin, such as the All-Clad Stainless 12-Quart Stock Pot. You can also opt for the Cuisinart Chef’s Classic Stainless 12-Quart Stock Pot for a more affordable option.

A 12-quart stockpot is the most useful size. Look for stockpots that are tall and narrow, rather than wide. The handles should be durable in order to stand up to heavy lifting. A thicker bottom means it can prevent scorching and burning better.

Even if a good stockpot might come with a hefty price tag, most home kitchens only have room for a single large stockpot, so it has to be able to handle a variety of big jobs. Getting a sturdy reliable one is worth the investment.

8. Roasting Pan (my recommendation)

Roasting pans are great for cooking large pieces of meat, such as a whole turkey or chicken, pork loin, or brisket. The sides of the pan are low enough to allow the meat to brown while still being able to catch all the flavorful cooking juices. A roasting pan’s size allows you to roast meat and vegetables together, and then it can be transferred to the stove top to make pan sauce and gravy. This Calphalon Contemporary Stainless Roasting Pan with Rack is sturdy and reliable with a heavy bottom. This one is also good for making sauces.

This Calphalon Commercial Hard-Anodized Roasting Pan with Nonstick Rack is a less expensive version, that’s easier to clean. However, stick to models without a nonstick surface if you’re more prone to make sauces.

Seek out a size that will fit your oven (usually a 16-by-13-inch pan), with riveted handles that are easy to grip. Bigger is better, but the pan should fit with about 2 inches of clearance on all sides. If you plan to put it on the stovetop, make sure the pan is flameproof.

You can also remove the rack and use the pan alone to bake big-batches of lasagnas or casseroles. So you don’t have to wait to use this pan only once a year at Thanksgiving!

9. Dutch oven (my recommendation)

Yes, you need that expensive Le Creuset! I’m always saying this to my friends as well. It will change your cooking game. This hefty pot is the best choice for making soups and stews, but it’s also ideal for braising, slow cooking, steaming, blanching, and deep frying! It is built for both oven and stovetop use, and has excellent heat retention. I usually use mine for dishes that require low and slow cooking in the oven. If you’re going to get only one Dutch oven, I recommend the Le Creuset 7 1/4 Quart Round Dutch Oven. It’s bigger than the one I personally own, but I wish I had this one, because there are times where I want to cook bigger portions or larger cuts of meat.

I like to use my dutch oven whenever I’m making my Korean Fried Chicken, Toasted Ravioli, or Spring Pasta Carbonara. 

For many reasons, Le Creuset continually comes out on top for the quality and durability, but if is too rich for your blood, you can opt for either the Cuisinart 7 Qt. Round Covered Casserole or the Lodge 6 Quart Enameled Dutch Oven which also has great reviews.

What you’re looking for is a weighty pot with looped handles and tight-fitting lid. You want it to be made out of enameled cast iron so it’s easier to use and clean. Look for light colored interiors so you can easily check for proper browning and prevent burning. The sides and bottom must be thick in order to retain and evenly distribute heat. Lids should be tight-fitting and heavy enough to not clatter when the content of the pot is simmering. Handles and lid knob should be sturdy and ovenproof.

10. Grill Pan (my recommendation)

Panini Press (my recommendation)

Reversible Grill Pan / Griddle (my recommendation)

A grill pan is meant to be used on top of the stove, and has ridges that are similar to the grates of a grill. Though it can’t replicate the exact flavor of the open flame, a ridged grill pan does make tasty char-grill marks on food, plus they let fat drain. When you can’t fire up the grill outside, it’s handy to have a stovetop grill to cook up your chicken, veggies, and kebabs! I even use mine to toast bread. Look for grill pans made from cast iron because it conducts heat well and cooks foods evenly. The one that I have is the Le Creuset Square Skillet Grill Pan which I’ve been using well for years, to grill up things like my Banh Mi Hot Dogs.

But the one that I’m recommending, because of the price point, is the Lodge Square Grill Pan. You really can’t go wrong with a cast iron pan from Lodge.

Once you have your Lodge grill pan, next get a Lodge Ribbed Panini Press. It fits the grill pan perfectly. Use it to make paninis, bacon, or grilled chicken… basically anything you need to weigh down in the pan. The press itself has great heat retention and even heating, and it comes seasoned.

To grill for a crowd, choose a pan that fits across two burners, like this Lodge Logic Reversible Grill / Griddle Pan. It also comes with a reversible griddle side! Look for grill pans with ridges ranging from 4 millimeters to 5.5 millimeters high, because they make the best grill marks. Cast iron pans usually have the highest ridges, and that’s another reason they usually are preferred.

Hope you found this breakdown of essential pots and pans helpful. Like I mentioned, I don’t own all of the items listed, but I’ve been slowly upgrading my personal cookware collection and will aim to get these piece-by-piece soon. By the way, these products are affiliate links, which means I earn a small commission if you do end up purchasing theses products at no extra cost to you. I would be happy to answer any questions you may have about these products.

If you’re looking to upgrade your kitchen tools or knife kit, check out 10 Essential Kitchen Tools for Beginner Cooks and 10 Kitchen Tools You Need to Make Cooking Easier and The Ultimate Knife Guide for the Home Cook.