A 10-inch non-stick skillet
Use a 10- to 12-inch nonstick pan for breaded items and eggs; it needs less fat and you’ll spend less time cleaning up. You can also sauté meat and vegetables.
A Dutch oven
This pot has a thick bottom and sides with a snug, tight-fitting lid that traps in moisture and flavor. With the lid off, it’s perfect for browning meat or vegetables on the stove top, and it can also go into the oven.
A large pot
This 8- to 10-quart pot is for cooking in large quantities. It has plenty of room for big batches of soup, and it holds enough water to boil up to 2 pounds of pasta.
A 12-inch skillet
The short, flared sides on this classic 10- to 12-inch pan act as an escape route for unwanted moisture that would otherwise prevent browning. The wide, flat bottom also allows for greater surface heat and thus better browning.
A large Saucepan
A traditional 3- to 4-quart saucepan has tall, straight sides that prevent rapid moisture loss, which is exactly what you need when steaming, blanching and making sauce or soup.