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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 quarts, and 3 quarts, all with tight-fitting lids

1 stockpot: at least 8 quarts, with a tight-fitting lid

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, 6 quarts with a tight-fitting lid
1 microwave-safe casserole, 3 quarts with a tight-fitting lid
1 or 2 glass Pyrex 13 x 9 pans
1 or 2 glass Pyrex 8″ square pans
1 deep, large roasting pan, about 16 x 12 x 5 with rack
1 double boiler with lid
1 wok
1 omelet pan
1 vegetable steamer, preferably the collapsible kind that fits different pan sizes

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