Some people who actually cook can get by with a sauce pot and one frying pan, but folks who are serious about cooking need a good set of pots and pans for their kitchen. This is because cooking is a science as well as a skill and a pleasure. Some dishes are best made in shallow pans while others need deep pots. Some cookware is made for frying, sautéing or baking. If the cook has induction cooktop, there are some types of materials that it won't heat. Here are some of the pots and pans that are needed for a well-stocked kitchen.
Types of pots and pans. Sauce pans come in a variety of sizes and are good for heating soups, sauces and even boiling water when a kettle is not available. Every kitchen must have at least one good, cast iron frying pan or skillet. Like saucepans, they come in several sizes. The Dutch oven is a large, lidded pot that's just the thing for slow-cooking pot roasts and rather tough cuts of meat. A tall, 8 quart stock pot is good for not only making stock but for making pasta and stews. Some people believe a sauté pan is just a fancy version of a frying pan, though the sides of a frying pan are sloped while those of a sauté pan are straight. This gives the pan more of a surface area, so it's good for reducing sauces and giving meat a good sear.
Stainless steel cookware vs nonstick cookware. Stainless steel is steel that is alloyed with another metal such as chromium to keep it from rusting. Though they are not nonstick, food doesn't stick to stainless steel pots and pans as it would to cast iron. When it does, it's relatively easy to clean out. Nonstick pans used on the stovetop release foods that tend to stick with ease. The black coating of nonstick cookware easily absorbs heat and gives breads a good, dark crust. However, they can make the crust of cakes and cookies look burnt. One tip when it comes to using nonstick cookware is to lower the oven temperature about 25 degrees Fahrenheit.
Cast iron cookware. Though it takes a while to warm up, cast iron holds on to heat very well when it gets hot. It's a good idea to warm a cast iron pan up for a few minutes before adding oil or butter. Before a cast iron pot or pan is used, it needs to be seasoned. Preheat the oven to 300 degrees F. Rub the pan all over with vegetable oil then put it in the oven for an hour. After that, wipe out residual oil with a paper towel. From then on, the pan shouldn't be washed with dishwashing liquid, but should simply be rinsed with hot water and a scourer. It's a good idea to season the pan now and then to keep it in good shape.
Pots and pans for induction stovetops. Induction stovetops work through magnetism. People are always amazed that they can put their hands on an induction stovetop burner and not feel heat at all, though it heats up pots and pans and cooks food in them wonderfully. An induction stove is not appropriate for all cookware materials. The pot or pan has to have a flat bottom and has to be magnetic. This means that only cookware made of stainless steel or cast iron can work on an induction stovetop. If the cook isn't sure, they should try sticking a magnet to the cookware. If it sticks, it's good for the induction stovetop.