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the basic kitchen: pots & pans

The Basic Kitchen — Pots and Panspan

Recommend – An assortment of:
-stainless steel w/ aluminum or copper bases
-enamel-coated cast iron
-glass ceramic that is stove-top, oven and microwave proof


3 saucepans: 1 quart, 2 quart, and 3 quart, all with tight-fitting lids 1 stockpot: at least 8 quarts, with tight-fitting lid
2 saucepots: 2 1/2 quart and 5 quart ovenproof pots with tight-fitting lids
2 skillets or frying pans: 8 inches and 10 inches with lids and ovenproof handles only one should be non-stick
1 dutch oven or casserole, 3 quart with tight-fitting lid
1 microwave-safe casserole, 3 quart with tight-fitting lid
1 or 2 glass Pyrex 13 x 9 pans
1 or 2 glass Pyrex 8″ square pans
1 shallow roasting pan, about 15 x 10 x 2 with rack
1 deep, large roasting pan, about 16 x 12 x 5 with rack
1 double boiler with lid, glass is best
1 wok
1 omelet/crepe pan
1 vegetable steamer, preferably the collapsible kind that fits different pan sizes


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