Saucepans

Handy in the 1 to 2-quart range as well as the 2 to 3-quart range with lids. Great for cooking and reheating soups and sauces, for making rice and other grains, and for cooking your morning oatmeal or hard boiling eggs.

Skillets

With their sloped sides, these pans are perfect for sautéing vegetables, cooking meats and fish, and making pan sauces. Both the 10 and 12-inch sizes are commonly used.

Nonstick skillet

A 10-inch heavy-duty (not light-weight) nonstick skillet is invaluable when it comes to scrambling eggs or making omelets. It is recommended to use only over low to medium heat for short cooking times and to immediately dispose of if any scratches or other damages appear. These pans are not oven-safe.

Large stockpot with lid

Ideal for making soups, stocks, and large-batch sauces, and for cooking pasta. An 8 to 10-quart size is recommended.

Roasting pan

Use this sturdy two-handled roasting pan for roasting turkeys or other large roasts of all kinds. The roasting rack, if included, allows the heat to circulate underneath the roast for even browning and lets you lift the roast easily out of the pan once cooked.

Rimmed Sheet Pan

One of the most versatile pans in the kitchen. Choose a heavy-duty uncoated aluminum pan for roasting vegetables as well as for baking cookies. So useful you might as well buy two.

Dutch Oven

This enamel coated heavy duty cast iron pot with tight-fitting lid is perfect for cooking stews and braises either on the stove top or in the oven.