9 Best Pots And Pans For Your Kitchen
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One of the most common questions I get in my inbox is: “What pots and pans do you recommend?” With so many brands, materials, sizes, and sets out there, buying new cookware can feel overwhelming. As a professional cook, I own enough cookware to stock an entire kitchen store, but in reality, I return to the same pieces again and again.
My advice? Skip the cookware sets and mix and match exactly what you need. While sets might seem like a good deal, they often include items you’ll rarely use—and you really need a variety of materials for different cooking tasks. In the long run, investing in individual pieces will give you more versatility and better value. These are the 9 essential pots and pans I recommend, whether you’re stocking your first kitchen, cooking for a large family, or downsizing to a smaller space.
Table of Contents
Stainless Steel Pans
Stainless steel pans are your everyday workhorses. They heat food evenly, handle all types of cooking, go from stove to oven, and, depending on the brand, withstand temperatures up to 600°F. Stainless steel pans are also highly durable (i.e., safe to use with sharp or metal utensils) and dishwasher-safe—plus, they last a lifetime. I’ve been using the same stainless steel pots and pans since I got married in 2001, and they are no worse for the wear. These four stainless steel pans will give you the most versatility:
Medium Stainless Steel Pan
This 3-quart medium saucepan is perfect for everyday tasks like cooking rice, couscous, or other grains; making sauces, small batches of soup, puddings, and custards; boiling eggs; or reheating leftovers.
❤️ My Fave: All-Clad Stainless Steel 3-Quart Saucepan
Large Stainless Steel Skillet
This 12-inch skillet is perfect for everyday tasks like sautéing, stir-frying, pan-searing, shallow-frying, and making pan sauces. It can also can safely go from stovetop to oven, making it ideal for recipes that require both methods. Note that this pan can often be swapped with nonstick or cast iron skillets, but nonstick should only be used when specifically required, and stainless steel is often preferable to cast iron for ease of handling.
❤️ My Fave: All-Clad 12-Inch Stainless Steel Skillet
Large Stainless Steel Stockpot
This is my go-to “big pot” that I use daily for boiling pasta (it holds up to 2 pounds), blanching vegetables, making large batches of stock, or simmering warm cocktails.
❤️ My Fave: All-Clad 8-Quart Stock Pot
Large Stainless Steel Roasting Pan
This sturdy, functional pan is perfect for roasting Thanksgiving turkeys, large cuts of meat, and whole chickens. It includes a roasting rack for even cooking, while the high sides make basting easy. Plus, it’s stovetop-safe, so you can deglaze it for quick gravies. While ideal for savory dishes, it also doubles as a water bath for custard-based desserts.
❤️ My Fave: All-Clad Large Stainless Steel Roasting Pan
Nonstick Skillets
Nonstick cookware is lined with a special coating that prevents food from sticking, making it ideal for delicate foods like omelets, fish, or anything particularly wet or cheesy. It’s also great for healthier cooking since nonstick pans require less butter or oil to prevent sticking.
In the past, there were concerns about health risks from nonstick coatings. Today, manufacturers use safer alternatives, and any chemicals released during cooking fall within safety standards. To maintain your nonstick pans, avoid high heat and metal utensils, which can damage the surface—opt for wood, plastic, or silicone instead. Hand wash them with dish soap and a sponge, and replace them when the coating shows wear. I recommend these two nonstick skillets for everyday cooking (usually sold as a set):
Small Nonstick Pan
This 8-inch nonstick pan is ideal when you’re cooking delicate foods for one or two—think scrambled eggs, sunny side up eggs, or omelettes—or recipes that require cooking one at a time, like crepes.
❤️ My Fave: All-Clad 8-Inch Nonstick Pan
Medium Nonstick Pan
This 10-inch nonstick pan is perfect for cooking larger quantities of delicate foods that tend to stick, such as fish, scrambled eggs for a crowd, quesadillas, frittatas, pancakes, bacon, or grilled cheese.
❤️ My Fave: All-Clad 10-Inch Nonstick Pan
Enameled Cast Iron Cast Iron
Dutch ovens and cast iron skillets are not as essential as your stainless steel and nonstick pans, but if your budget allows, it’s nice to have at least one of each. Not only are these pans functional but they are also heirloom-worthy.
Dutch Oven
Made from enameled cast iron, Dutch ovens conduct heat beautifully, making them perfect for slow-cooking and searing followed by gentle cooking. They can go from stove to oven to table and are easy to care for—plus, they come in a variety of vibrant colors to add a little personality to your kitchen. Use them for recipes that call for a heavy-bottomed pot, such as beef stew, braised short ribs, coq au vin, chili, or risotto.
❤️ My Fave: Le Creuset 5.5 Quart Dutch Oven
Cast Iron Skillet
There’s a reason these old-school skillets have been around forever. They actually improve as they age (and if you care for them correctly, they last a lifetime). Cast iron pans are ideal for searing, sautéing, and even baking. They’re affordable, develop a natural nonstick surface, and can be used on the stove, in the oven, or even on the grill. Use your cast iron skillet for searing steaks or scallops, making smash burgers, or baking cornbread, soda bread, and skillet cookies.
❤️ My Fave: Lodge 10-Inch Cast Iron Skillet
Cast Iron Grill Pan
If you’re craving grilled food but don’t own a grill—or it’s too cold to fire it up—a cast iron grill pan is a great alternative. It’s nonstick, cooks evenly, and can withstand high heat. The ridges mimic grill grates, giving you those desirable grill marks. Use it for indoor grilling of steaks, burgers, chicken, shrimp, veggies, and even stone fruits.
❤️ My Fave: Lodge Cast Iron Grill Pan
Final Thoughts
Keep in mind that you don’t need to run out and buy all of these pots and pans at once! Start by purchasing one or two based on your cooking needs or the items in your kitchen that are in need of a refresh. I think you’ll find that cooking will be easier and you’ll get better results with the right tools. If you have any questions about which options may be good to start with, feel free to email me at jennifer@onceuponachef.com. Happy Cooking!
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This is a great resource list! I have the 12 inch All Clad for making your delicious and fool proof Chicken Marsala and Chicken Piccata recipes, and the zuchini ribbon recipe turns out amazing in it. Tried making same recipes on vacation, with nonstick…disappointed!
I have three calphalon pots which are about forty years old now, and they have been great but they are so heavy! Are stainless steel pots lighter? The same goes for my two old le Creuset frying pans – I love them but they are so heavy too. A long time ago I had a Lodge cast iron pan, but never got it seasoned right and I just didn’t love it because everything seemed to stick, it was so heavy, and it didn’t clean up well. It’s hard to change my heavy cookware for lighter now that I am old (early 70’s) but I still love to cook, so I am wondering how light and manageable stainless steel would be. What do you think?
(Btw, I have both your cookbooks and am a big fan of your email recipes too! )
Hi Dianne, Stainless steel pans are pretty light, but the large skillets can still be heavy and a bit unwieldy when filled with food. It’s hard to compare with your Calphalon without seeing them, but stainless steel is definitely a whole lot lighter than cast iron or enameled cast iron. It might be a good idea to search for lightweight cookware specifically. Glad you enjoy the recipes! ❤️
I grew up very poor and I was always looking for ways to *not* spend money. In walks my future husband and he grew up far better off financially than me and bought things because they were needed with a focus on quality, rather than inexpensiveness.
I remember when he suggested we buy All Clad pots and pans when we were first living together. I was nervous about making such a large purchase when we were so young and just starting out. I remember wondering if this enormous expense would pan out (pun intended).
Today, I’ve owned my All Clad cookware for over 30 years and it looks as beautiful today as it did way back then. It has survived all kinds of food experiments, including ones made by my kids.
I’m happy to see that you recommend them because they’re the best pots I’ve ever owned! After reading your post, I ordered the All Clad nonstick pans because we’ve been buying the cheap ones and they haven’t been lasting very long. Duh!
I have found the All Clad copper core pans excellent although expensive since they maintain temperature more evenly. The Viking roaster is a good alternate to the All Clad.
My wise mother-in-law gave us a SET of Revere Ware copper bottomed stainless steel pots and pans when we were married 53 (yep,53) years ago! I have added a few All-Clad items but those original stainless steel ones are still front and center in my cabinet. Amazing!!
My Revere Ware copper bottomed medium saucepan has been front and center in my cabinet for over 40 years and it wasn’t new when I got it. Potatoes, cream sauces, blue box mac n cheese, everything! My son recently gave me a stainless Mauviel medium sauce pan. I love that one almost as much as the Revere plus it can go in the dishwasher, a big plus.
Hi,
Great list for pots and pans. I am wondering if you could make a similar list for BAKING items, as you have many mouth watering baking recipes ! I love your site and have made many many of your delicious recipes over the years ! Thank you 🙂
Will do! ❤️
Hi Jenn. Thanks to your web site I’ve begun trying to cook after retirement … and quite successfully too. I would like to branch out to baking and I echo JC’s request for a list of baking essentials. If you add the link to your periodic newsletter I won’t miss it. Thanks so much for all you are doing!
Great to read . I have an entire closet dedicated to pots and pans. My purchase of an entire set of LeCreuset in 1980s has served me well. Plus, it was not as expensive then as now. I love them . Recently added a Staub round dutch oven to my collection. In addition, I have several Revere fry pans and sauce pans , and heavy cast iron fry pans that my parents used when I was a kid, so that is still one I use everyday. I am 70 years old. These last a lifetime.
I have had All Clad copper core for many years and enjoyed them. As I’m much older now I miss my lightweight, reliable, easy to maneuver copper bottom Revere ware which I had for many years but told myself at one point I needed an ‘upgrade’ to All Clad. The very things I liked about All Clad in my earlier days (weight, long handles, etc) make me not wanting to use them today. Thanks for sharing your sentiments.
I totally agree. The copper bottom Revere ware is so easy to work with. And my mother’s set “nests”, which made storing them so easy. I do like the Le Creuset non stick pans, which I find to be very good quality compared to other non stick.
I have enjoyed so many of your recipes! They are easy to follow and so good. Your cooking tips have always been helpful. I have been cooking basic family meals since I was 16 years old. I prefer simple and tasty food at home. For gourmet meals I would rather eat out so I don’t have to clean up!
I love your site! I have a question on the stainless steel. How do you keep food from sticking? I love stainless but have a horrible time with everything sticking to the bottom. Thanks
Hi Darla, Thank you! Are you using enough oil/fat in the pan? The most common cause of sticking is not enough fat and not heating the pan/fat adequately before adding the food. What types of foods are typically sticking for you? As mentioned above, not everything can be cooked in stainless steel – eggs, fish, and more delicate foods should generally be cooked in nonstick cookware.
Hello Jenn, do you have advice on how I can restore my Le Creuset Dutch oven? It is about 15 years old. The bottom and lower sides have become dull and retain food odors. Thank you.
Hi Kate, Have you tried Bar Keepers Friend? This is a good tutorial.
what about copper?
Hi Jacquie, Copper is wonderful but pricey and fussy. I have a few copper pots but I don’t generally use them, and I don’t think copper is all that practical for most cooks.
Hi Jenn, Love your blog, recipes, well everything, thank you. I also loved reading this, as I too have the same stainless steel pots and pans, 44 yrs and running, the only ones I replace are the non stick small and medium pans. I did add a super big soup pot as I do soups and stews a lot. Thank you too for how friendly and fun your writing is, feels like family.