CookwareCookware is an investment. I’ve had the same two All-Clad pots with glass lids since 2003 and they still serve me well. Many shudder at the thought of spending money on an enameled oven or high quality stainless steel pot/skillet, but consider how long it will last you. Do the math, really. I have eliminated all non-stick cookware in my kitchen, even the brands people swoon over. I stick to enameled cast iron, cast iron, stainless steel, and copper. And always keep a bottle of this in your kitchen or cupboard as it keeps all stainless, copper, and enameled cookware sparkling. And, yes, you can and should use dish soap on your cast iron skillets and pots with hot water. Place the lids upside down on it’s pot or oven and it becomes stackable and/or easier to store and find when needed.
Le Creuset 2.5-Quart Enameled Cast Iron French Oven in Brioche or Matte White
Smaller ovens are great for small-batch soups, stews, and sauces; even hard boiled eggs.
Le Creuset 5-Quart Enameled Braiser
When it comes to braisers, I do recommend opting for the 5-quart as it’s nice to have the extra room when working with meat or poultry of any kind. The smaller size will suffice, but you’ll find it filled to the brim when you add your broths, sauces, etc.
3-Quart Stainless Steel Saucepan
Williams-Sonoma teamed up with Hestan to create their own line of cookware. I believe one needs at least 2 saucepans; a 3-quart and a 4-quart. Ideal for simmering sauces, gravies, and cooking grains and vegetables to perfection. Made in Italy.
3-1/2-Quart Stainless Steel Braiser with Steam Insert
You’ll appreciate the space this steamer allows when steaming dumplings, potstickers, and veggies.
5-1/2-Quart Copper Stock Pot
Used for making broths, stocks, soups, and stews, copper cookware is truly next level and lasts a lifetime.
Stainless Steel Butter Warmer
Many of my recipes require melted butter or warming just a few ingredients prior to combining. I have many butter warmers because they can be used for many small tases and take up little real estate in my cabinets.
8” Stainless Steel Fry Pan
A small fry pan is a must-have in any kitchen, and I appreciate that Crate&Barrel made the screws flush with the inside of the pan to allow for easier cooking and cleaning.
Le Creuset 3.75-Quart Oval Casserole
Ideal for lasagnas, eggplant parmesan, chicken spaghetti, and other casserole-style dishes.
4-Quart Stainless Steel Saucepan
I use the larger of the two saucepans for things like creating a double boiler, making pecan pralines, boiling pasta, and sautéing.
Stainless Steel French Skillets
I love a French skillet for searing and sautéing vegetables. When I make chicken parmesan, I’ll use the larger skillet to sauté the chicken in butter, and the smaller skillet for broiling the cheese on top in the oven. The shorter sides are ideal for this type of cooking.
15” Cast Iron Skillet
Not just for campsite cooking, cast iron is perfect for rolls, biscuits, stews, sauces, and desserts.
Enameled Cast Iron Cocottes
If you love potpies, baked desserts, and individual soups like French onion, a set of cocottes is a great addition to your cookware collection.
Stainless Steel Roasting Pan
Listen to me on this one: Do not buy a non-stick roasting pan; stick with stainless steel. You need to scrape, deglaze, and boil liquids in this beauty. It will last a lifetime if you opt for stainless steel, not stainless/non-stick. I prefer the flared sides because I often go from oven to stovetop and make gravies using a flat whisk.