Seeing as how I’ve been writing Friday Favorites almost every week for nearly five years now (holy cow, where has the time gone?!) it’s clear I love sharing products that I love with you. What can I say, when something special comes along I have to tell someone about it, including the time I emailed all my brunette friends a thorough review of a new hair removal product I tried. TMI? Don’t answer that.
Anyway, today I’m excited to share my kitchen MVPs – the only 5 pans you’ll ever need (plus two bonus, nice-to-have pans!) I mentioned a couple months ago that the spring cleaning bug bit me early this year and I went through every kitchen cupboard, purging them of old, scratched up, and unused pots and pans after new years. Afterwards I not only felt a surge of power (is there anything you can’t do after organizing a cluttered space?) but a sense of clarity. I didn’t need the 10+ pans I’d just ditched from my cupboards – I could get away with half. Stock your kitchen with these saucepans, skillets, plus a couple more pieces, and you can cook nearly anything.
Whether you’re registering for a wedding, replacing scratched up cookware, or simply looking for inspiration on what to keep or toss when going through your own kitchen cupboards, I truly believe a lean and mean kitchen stocked with these 5 pots and pans will get you far, and keep you from stressing out every time you open the cupboard and 16 different sized lids fall on your feet! (Just me? ?)
Just a note: I’ve included brands I know and trust, though the sizes of the different pots and pans is what’s most important. Also, this list is focused on cooking vs baking, so I keep a 9×13″ and 8×8″ baking dish in the house, too!
Psst! This post contains affiliate links though no cost is passed onto you.
When I had to go gluten-free I immediately tossed our beat up nonstick skillets, as gluten can hang out in the scratches, and purchased a new 10″ and 12″ nonstick skillet. Nonstick and dishwasher-safe, I consider the 12″ skillet to be my “every day” skillet and use it to cook everything from sauteed chicken, to scrambled eggs, skillet dinners, taco meat, and risotto. If you’re cooking for just one or two people, the 10″ skillet is big enough. Be sure to only use wooden or silicone utensils on nonstick skillets to prevent scratches.
The pan that will literally last forever! Cast iron skillets are a must-have for every kitchen. Not only will you be able to pass it down for generations, but they’re extremely versatile – able to go from stovetop, to oven, and even grill – and inexpensive, too. Just $22 for this baby!
Cast iron skillets are perfect for searing steaks and pork tenderloins, getting that signature sizzle on fajitas, roasting chicken, making crispy hash, and even cooking casseroles. Click here for a guide on how to care for a cast iron skillet.
3 Quart Stainless Steel Saucepan
I really like the 3 quart sized saucepan because it’s not too big and not too small. I can cook roughly 12oz pasta in it, heat up soups, and make rice, quinoa, sauces, and hard boiled eggs. I prefer a stainless steel vs nonstick in this size because I don’t often cook anything “sticky” in it, and the stainless steel will last forever. My parents still use the Farberware stainless steel saucepans they got when they were married 37 years ago! If you’re cooking for just one or two people, I’d consider a 1-1/2 or 2 quart saucepan instead.
Be still, my enameled cast iron Dutch oven-loving heart! There is seriously NOTHING a Dutch oven can’t do. I use mine to cook soup, stew, chili, and gumbo, braise meats, pop popcorn, and fry foods. It holds heat extremely well, cooks evenly, and will last a lifetime. In case you’re sensing a theme here, I’m all about spending a little more money on pots and pans that hold up for decades, vs spending less on ones that will have to be replaced in a year or two. An enameled cast iron Dutch oven is definitely worth the money.
A must-have in every kitchen! You can use a half sheet pan to roast vegetables, crisp garbanzo beans and kale, make cakes, and bake just about anything. Consider purchasing a silpat to protect the finish on your half sheet pan.
2 Nice-To-Have Bonus Pans
1-1/2Â Quart Stainless Steel Saucepan
If you often find yourself cooking just one cup of rice or quinoa, or heating up one or two servings of soup, etc, and don’t want to dirty a big pot, the 1-1/2 quart stainless steel saucepan is the way to go. Big enough to get the job done, but small enough that you don’t feel like you’re wasting space in the cupboard with a bigger saucepan that you don’t ever use.
On the flip side, if you have a big family (4+) you’ll find a 10 quart stock pot for cooking 1lb+ pasta on spaghetti night, making big batches of soup, and yes, making homemade stock, very useful. I love to add the chicken bones from a roasted chicken into my big stock pot then add carrots, celery, onion, garlic, salt, pepper, and a bay leaf, then cover with water and simmer for 6+ hours before straining.
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What’s your kitchen pot or pan MVP?Â
Stephanie 03.20.2016
Perfect timing for this post, as I completely destroyed my saucepan yesterday with a balsamic glaze disaster. I’ll be buying the one you recommended today!
Kristi 03.15.2016
Great list and thanks for posting! I have a question about using the specified pots/pans on glass top stoves. Specifically the cast iron pan–can you use cast iron on glass tops? I’ve always been afraid to use one b/c of I’m afraid it’ll scratch the top. But maybe I just need to be very careful?? :)
Kristin 03.15.2016
I have a glass top and so far no scratches – you should be good to go!
Amy 03.14.2016
Thank you for this helpful list! Perfect timing as I am in the market for a cast iron skillet and dutch oven!
Kristin 03.15.2016
You bet! Happy shopping!
Kayla 03.14.2016
Awesome list! The one addition I have is this skillet: https://www.pamperedchef.com/shop/Cookware/Cookware/Executive+Nonstick+Skillet/2865
It’s what I use to make curies, dishes that are saucy with lots of additions, etc. It is a total workhorse and probably one of the greatest pieces in my kitchen.
Deena 03.13.2016
Hello Kristin, Great recipes and site! Thank you. Aside from the wonderful 5 must have pans plus 2 you recommended I am wondering if you are a fan of slow cookers and if so can you recommend which type that you know to be 100% free of PFTE/PFOA, lead and BPA? I am very concerned about either the non-stick vessel’s coating especially when using the browning feature some cookers offer (the one I would like) or the ceramic types being sold. I tried so hard to get this information from the manufactures who make the coating of these pots as well as the Companies who make the finished product e.g. Cuisinart, Crock Pot, Hamilton Beach etc. to the department stores etc. who sell them after my contacting them recently. I haven’t heard back as yet from everyone I contacted and I have been left very frustrated and dissatisfied as a result. What I have been told to date is not consistent therefore confusing and frustrating. Told by one technician taking my call that their product does not contain PFTE/PFOA, no lead, as well BPA free . Yet told by the coating manufacturer representative that yes they do have PFTE’s but no PFOA. That all my questions would be answered further by an email given she was going out of town and didn’t have time to totally answer my concerns……however after more than two weeks I have not heard back from her unfortunately as yet. I would love to have a slow cooker albeit aside from the coating concern there are some types that have not gotten favorable reviews e.g. doesn’t cook well on low, some cook too high and burns/dries out food etc. etc. Also some costing way too much! Therefore, if I do get one I want to be 100% assured when using it that I am not harming my entire family when cooking your delicious recipes on your excellent site worrying that harmful chemicals are being leached in the food being cooked. I would appreciate hearing back regarding my queries whether you are a fan or not etc. Thank you in advance Kristin. I hope your hubby has recovered from his scare. Best to you!
Kristin 03.14.2016
Hi Deena! I have a crock pot that’s very similar to this one: Unfortunately I don’t know about the coating of the pot. That said, most crock pot recipes can be adapted to be made in a Dutch oven which would eliminate your coating concerns!
Cindy 03.12.2016
Thank you – this is just the post I needed to see and share with husband. We are replacing all of our worn out pots/pans and now I know exactly what to purchase. Love your page!!!
Laura 03.12.2016
Nice list! The only thing I would add is a stainless steel skillet (the ones with 3 inch sides or so) with a lid to make thing like stir fry, pasta dishes, big batches of sauces, etc!
Kristin 03.13.2016
I know – that one was hard to leave out as I love using mine too!
Emily 03.11.2016
This is SOOO GREAT! Thank you!
Melissa 03.11.2016
The only pan I would add would potentially be a really nice wok. I’ve found it to be unlike nearly any other pan I own and have madly fallen in love with wok cooking!
Miranda 03.11.2016
Have you ever needed a lid for your cast iron skillet?
Kristin 03.13.2016
I haven’t, though you could carefully crimp a piece of foil on top if you needed to!
Anne 03.04.2017
The lid for my non-stick pan fits my cast iron skillet. Kismet!
Janice Cornet 03.11.2016
I have all of the pans listed. Some are a different brand but I have had them for years. I guess I should start weeding out the ones that I do not use as much.
Taylor 03.11.2016
I just LOVE my baking sheets because I do a lot of roasting!
Christina 03.11.2016
Great list! My stainless steel cookware set (Cuisinart MultiClad Pro) came with an 8″ skillet and a 10″ skillet and they are never used because they are too small! Instead, I use the 3.5 qt “saute pan” which has a lid and is approx 12″.
I have everything else you listed except for the enameled Dutch oven.
I could really use a 2nd half sheet pan – I’d recommend getting two if you cook for 4 and like to roast veggies or potatoes and chicken or fish at the same time. Otherwise 1 gets way too crowded and everything just steams.
Rachel 03.11.2016
I am finally able to say I’m the proud owner of an enameled cast iron Dutch oven. My friend gifted me a 5qt Le Creuset that was a gift from her mother in law. She already had one and knew I was in the market for it. I am seriously a lucky lady to have a friend like her. I will tell you, this pot has elevated my soup game. The pot is a wonder.
Still on my list: an enameled cast iron skillet and a 12qt stock pot. Whenever I make my Grandpop’s red gravy, I make a HUUUGE batch of it. It takes about 6 hours to cook. I hope to complete my cookware collection soon.
Cassie 03.11.2016
I’ve known for a while that I need to get rid of my old, scratched pans, but I’ve been putting it off because I was too lazy to do the research on what to replace them with. THANK YOU!
Lindsay 03.11.2016
Nodded my head yes through the entire post. Totally agree!