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The first kitchen cookware essentials are fewer than you’d think: one good skillet, something deep enough for pasta or soup, and a lid. You can cook almost anything with that, and everything else on this list is there because of how you like to eat.
First: check your stove
First, look at your stove. If you have an electric (either coils or a smooth glass top) or gas stove, then you can use any type of pan.
What pans work on an induction stove
But if you have an induction stove, then first of all, congratulations. Induction stoves are a miracle of modern cooking technology. They heat up pans lightning fast using magnetic fields, but if you accidentally touch the stovetop, it won’t burn you. The downside, however, is that your cooking pans have to be magnetic in order to work at all. Aluminum, copper, and glass won’t work. Most but not all stainless steel pans will work, though.
How to test your pans for induction compatibility: Stick a magnet to the bottom of the pan. If it grabs firmly, the pan should work on induction. If it slides off or barely sticks, it probably won’t work. If you’re buying new, also check that the pan’s description says “induction compatible”, because a lot of high-quality stainless steel cookware has an aluminum base that won’t work.
Cookware
Start with the basics: skillets, a Dutch oven, and a small saucepan (aka, a “pot”).
There are a lot of great, affordable brands out there, including All-Clad, Tramontina, Calphalon, and Cuisinart, without even getting into the high-end brands. Whatever you choose, here are some starter pieces.
Here in the Schick Shack we’re partial to stainless steel cookware. It’s easy to clean, distributes heat evenly, can get as hot as you want, doesn’t leach chemicals into your food, and lasts forever if you take care of it. You can use it on the stovetop, on a grill, in the oven, or under the broiler. (We’ve had the same set of All-Clad cookware for 25 years.)
Clean it with dish soap and a scrub pad, and when there’s any gunk on it, rub the surface with Bar Keepers Friend (opens in a new tab) to restore its naturally nonstick finish. (Clean but don’t polish the reverse side of the pan, and it will develop a beautiful, bronze-colored patina over time.)
Nonstick cookware has its fans, and that’s fine. But nonstick pans scratch easily, especially if you make the mistake of using metal utensils on them or stacking them in the sink, and then they’re headed for the landfill. You also can’t heat them on a high flame, and they’re prone to leaching PFAS chemicals. For what it’s worth, a small, 8- or 10-inch nonstick skillet (opens in a new tab) that you care for like a loved one will help you make an amazing omelette, if that’s your thing.
Cast iron vs stainless steel for beginners
Cast iron cookware has its enthusiasts, and for good reason: It gets as hot as you want and lasts forever. The tradeoff is seasoning and upkeep. If you’re just starting out in your first kitchen, it’s probably better that you learn the basics first and invest in a cast iron skillet later.
The minimum viable set: one 10-inch skillet (opens in a new tab), a lid and splatter screen (which don’t need to fit perfectly), a 3-quart saucepan (opens in a new tab) (aka a “pot”) and/or a 9-quart Dutch oven (opens in a new tab) (i.e., a larger cooking pot). If you’d rather solve it in one purchase, the Tramontina Signature tri-ply 10-piece set (opens in a new tab) covers the skillets, saucepans and lids together, and works out cheaper than buying the same pieces one at a time.
Beyond that, buy for how you actually cook:
- Stir-fry. A carbon-steel wok that you clean quickly so it doesn’t rust.
- Pressed sandwiches, pancakes/French toast, or tacos. A big, oven-safe griddle that covers two burners and can heat several sandwiches or warm tortillas quickly. Oven-safe will let you melt cheese in your delicious sandwiches.
- Roasting meat. A roasting pan with a v-rack.
Telling a good pan from a cheap one
Heavy, sturdy cookware matters here. Don’t buy the cheap, light stuff; even if you’re only thinking about cooking for the next few years, your meals will taste better if you have pans that don’t burn your food. Fortunately, it’s easy to identify the good from the bad.
Pick them up. A good pan can be much heavier than it looks, because there’s usually a thick layer of aluminum sandwiched inside the steel. (Aluminum is the better conductor of heat but not completely food-safe. By covering it with stainless steel, you get the best of both worlds.)
Tri-ply vs disc cookware
Check where the metal goes. Cheaper pans put a disc of aluminum on the bottom only, so the sides heat unevenly. “Tri-ply”, “triple-ply”, or “fully clad” means the steel-and-aluminum sandwich runs all the way up the sides of the pan. The pan’s description should tell you; if it doesn’t say, then assume it has a disc construction.
Look for oven-safe pans. Many cooking methods call for putting a pan on the stovetop and in the oven. That’s how you get roasted meat or fish with tasty pan sauces or gravy. Many pans, especially nonstick ones, can’t go in the oven or under the broiler.
Buying used
Good stainless steel, copper, or cast iron cookware can often be just as good when you buy (or receive) it secondhand. It doesn’t wear out; it just gets dirty.
Scrub the cooking surface with Bar Keepers Friend (opens in a new tab) to get rid of discoloration and baked-on residue. Depending on what condition it’s in, this may take a while, but you’ll reap the benefits with every meal you prepare.
Never buy used nonstick pans. Usually, they’re scratched, and even then, you have no idea how the previous owner’s cooking habits (e.g., cooking over high heat, a no-no for nonstick) might affect the pan’s coating.