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4 Essential Pots & Pans for the Stove Top

Each cook has their own way of doing things. We understand that. But, if you are new to the cooking world, we thought we’d help by suggesting 4 pots and pans that are essential to every kitchen. Take a look and let us know what you think:

  • 1. Non-Stick Fry Pan: In our opinion, a fry pan should always be non-stick. From eggs and pancakes to sauces and veggies, a non-stick fry pan comes in handy. Be sure that the fry pan is a decent size. Anything from 8-12 inches in size will work perfect.
  • 2. Sauce Pan: We recommend getting a sauce pan that will hold 2-4 quarts. A two-quart saucepan is just the right size for making sauces and rice. The four quart gives you an option to cook for a larger group. Sauce pans are also ideal for reheating leftovers like soups or sauces, but it can be used for a whole lot more.
  • 3. Sauté Pan: Saute pans are the way to go when it comes to searing and sautéing meats and vegetables. Although I personally use my sauce pan more, a saute pan is more versatile. You can sear meat until they are golden brown and use the juices for making sauces or gravies. Use this pan to make stir fry, that way you don’t have to purchase a wok.
  • 4. Stock Pot: For soups, pastas or steaming vegetables, stock pots are the way to go. I will admit, I don’t use mine as much as the other three above, but it is needed. It doesn’t need to be too heavy, especially for at-home use. But a nice one is always good to have on hand. If it comes with a colander inside, that’s a bonus. If not and you plan to steam pasta and vegetables, you may (or may not) want to purchase one. My stock pot at home doesn’t have one, but I just use a regular colander. Did I mention that I use this pot to melt Peter’s Caramel?

So, what do you think? Do you use any of these pots and pans on a regular basis? In your opinion, did we miss any? If so, what?

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