From Pasta Pots to Frying Pan: How to Stock a Kitchen with Pots and Pans

From Pasta Pots to Frying Pan: How to Stock a Kitchen with Pots and Pans

There are different reasons you might need to stock a kitchen with pots and pans. Perhaps you’re ready to get rid of all your old items and replace them with newer options. You might also be moving into your first home on your own, or maybe you’re just moving in general, and you’d like a freshly stocked kitchen.

As far as pots and pans, the following are some of the basics you’ll need if you want to cook your meals regularly, or even only occasionally.

Pasta Pot

Even if you aren’t great in the kitchen, chances are you cook pasta quite a bit.

A pasta pot is something that’s a staple in nearly every kitchen. You want a nice-sized pot that is durable but at the same time, easy to use.

Choose a material that’s a good conductor of heat but also lightweight and easy to clean.

Capacity is also an important factor when selecting a pasta pot according to review site Product Diggers. It’s probably best to go with a larger pot if you usually cook for more than one. It does mean you’ll have a longer cook time, but it gives you flexibility.

A pasta pot is also sometimes referred to as a stockpot. Aim for one that’s anywhere from 8 to 10 quarts.

Nonstick Skillet

A nonstick skillet that’s anywhere from 10-to-12 inches is a must-have. If you choose one with a ceramic coating you can cook more delicate items that would typically stick such as eggs, seafood, and breaded items.

With your nonstick skillet, you’ll get a lot of use and versatility but make sure you take care of it by avoiding scrubbers and metal utensils.


A 3-quart saucepan is a kitchen must-have for those situations where you might want to boil water for something like pasta, but you’re only feeding yourself. You can also make certain instant foods like ramen or even minute-rice in a saucepan.

A saucepan has tall, straight sides so it can help prevent the loss of moisture. This makes it good for steaming, making the sauce, or blanching.

You want a saucepan with walls as thick as the bottom to make sure you get an even distribution of heat.

When you’re making sauces, don’t use a cast-iron option or one that’s regular aluminum. The surfaces are reactive and they can affect the taste of tomato and butter.

Sheet Pans

Sheet pans are the flat pans that you put in the oven.

You can use a sheet pan to make cookies or to roast vegetables. You can also use sheet pans if you want to put something under a broiler, or you want to heat frozen foods in the oven.

Sauté Pan with Straight Sides

Choose a sauté pan with straight sides that’s anywhere from 10-to-14 inches, which will let you brown items thanks to the surface heat.

You can make a lot of one-pot dishes in a sauté pan.

Choose a material that heats quickly and also retains heat such as stainless steel with a copper core.

You want a sauté pan that’s lightweight and comfortable to hold in one hand.

Cast-Iron Skillet

A cast-iron skillet is one of the quintessential items to have in any kitchen.

Cast-iron skillets are heavy and they hold heat well and also ensure even distribution. This can help you avoid scorching your food.

Cast-iron skillets are durable and sometimes last a lifetime or beyond, and they’re nonstick.

You can use a cast-iron skillet in your oven or on your stovetop, and you can sear, sauté and bake in them.

Cast-Iron Grill Pan

A cast-iron grill pan is something with ridges that make it look like a grill. You put it on top of a stove, and you can make things like chicken and other meats, kebabs, and vegetables. The idea with a grill pan is that you can use it for anything you’d use an outdoor grill for

Roasting Pan

Finally, a roasting pan is large, so you should only invest in one if you have the storage space.

Using a roasting pan will let you cook items like meat and vegetables together, and you can also use it for things like casserole and recipes.

Choose a substantial roasting pan with a heavy bottom, and it’s easier if you go with a nonstick surface.

The idea of a roasting pan is that it has low sides that let meat brown, but at the same time, it keeps the cooking juices that have a lot of flavors.

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