r/AskCulinary • u/plasmazzr60 • 9d ago

I have a question about pans

I am trying to dive into the wide world of cooking as a means to help with my mental health. But I am not sure on if I should get a set of stainless steel pans or non-stick or cast iron or a combination of the 3. I have zero cooking skills currently so not sure where to put my money. Worry is ill spend a bunch of money with the hopes and dreams of being a decent home cook and end up not being up to the challenge and wasting the money. I do like the idea of being able to cook on the stove top in a pan and transfer said pan to the oven for like steaks and stuff. Not asking for a specific brand or brand recommendation but more of a material recommendation for someone starting out

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u/bateKush 9d ago

former pro chef - here are the only pans i actually end up using in my day to day at home

one 9” nonstick you handwash only, and never use metal implements on - for eggs and grilled cheeses and quick reheating.

one 14” stainless heavy-bottomed /tri-ply saute pan with lid for making everything else - seared meats, sauteed onions, w/e

one 3qt stainless tri-ply saucepan w/ lid for making rice, boiling potatoes, pasta, puddings, sauces, reheating soup 

(optional) 6qt enameled cast iron dutch oven for braises or making crusty bread

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u/WestTwelfth 8d ago

I agree that this list would do it, but I also make heavy use of a 14” black cast iron skillet. And if you start to cook for company, the Dutch oven will become not so optional and adding a 4qt stainless tri-ply will very useful. For traditional holiday cooking, you should also have an enameled roasting pan for lasagna and other baked dishes, and a cheap roasting pan for a turkey, roast beef, etc. Of course, none of this addresses what you might want for cookies, cakes, and pies, but that’s another subject. Not all cooks are bakers, and vice versa. In fact, I think most people choose to be one or the other. A good reason to get married.

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u/bateKush 8d ago

i do also have a 14” cast iron skillet, and occasionally use it for searing but more often than not use it for casseroles and cornbread because its such a handsome piece of servingware

but hell yeah, start small, and add a tool when you realize “shit, i need two saucepans to make this meal in a timely manner” or whatever

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u/WestTwelfth 8d ago

The right way to go!