All the equipment and tools you need to get started

Pots, Pans, and Skillets

To get started, you will need 2- and 4-quart saucepans, an 8- to 10-inch skillet, and a 12- to 14-inch skillet. A 2- to 3-quart saut pan is a nice addition, but you can get away with using a large skillet with a lid for poaching fish or pan-frying. You will use your 2-quart saucepan for sauces or smaller batches of vegetables or rice; your 4-quart saucepan for soups, stews, steaming vegetables, cooking pasta, and making stock in a pinch. The smaller skillet is great for single servings of protein or frying up eggs for breakfast, while the larger skillet can comfortably hold two large steaks. If you are buying pieces separately, you have the flexibility to pick and choose from a wide range of materials we would suggest a smaller nonstick skillet; for omelets) and a regular larger skillet; for getting a nice sear on meats and fish).